Sous Chef

BOH

12 Jul

Job Description

Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.
Monitors food quality and quantity to ensure the most economical usage of ingredients.
Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
Plan monthly roster to ensure smooth operations and high productivity.
Create new menu items and seasonal/ daily specials with the Executive Chef.
Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.
Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
Attend monthly management meetings, holds daily briefings and receive feedback in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction

Job Requirements:

Relevant experience working in a cafe or bistro will be an advantage.
Experience with relevant cuisine will be preferable
Excellent customer service and willingness to learn new items on food and service;
Team player with excellent interpersonal and communication skills;
Able to work in a fast-paced F&B environment;
Able to commit weekends and public holidays;
Able to work split shift
Address of the restaurants can be found on the brand websites.

Openings

Benefits

Commonwealth Concepts

Head Chef (Japanese Cuisine)