Summary
Date Posted: Friday, August 18 2023, Base Salary: Not Disclosed

JOB DETAILS:
Job Summary
Our client is in a Bar & Restaurant business looking for someone who will Oversee, direct, and coordinate the planning, organizing, training, and leadership of kitchen staff necessary costs, guest service and satisfaction, food quality, cleanliness and sanitation.

Job Responsibilities
Primary Role; Ability to cook Continental Dishes and other Dishes.”
• Directing the food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations
• Supervising, motivating and working closely with other Chefs of all levels
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Supplemental Roles
• Greet and seat guests, and present menus and wine lists.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Present bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Tools & Technology (examples in parentheses)
• Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Personal computers
• Point of sale terminal
• Menu planning software
• Inventory management software
• Recipe cost control software

Alongside some of these more general skills, all good Sous Chefs should possess:
• Good knowledge of all sections
• Ability to produce good quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities

Benefits of this position.
If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired.
If you are looking to the future, then it is good to know that career progression prospects are excellent as a Sous Chef. The role provides the opportunity to learn and develop specialist skills and knowledge while developing your craft with creativity and flair.
While working as a Sous Chef you will gain a vast cross section of transferable skills such as organization, communication, problem-solving, multitasking, diligence and attention to detail that can be utilized in many roles and industries


Education Requirement: No Requirements

Job Experience: No Requirements

Work Hours: 8

Experience in Months:

Level of Education:

Job application procedure

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