Sous Chef at Atelier Boutique Hotel

GENERAL JOB DESCRIPTION

• A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for our guests

DUTIES & RESPONSIBILITIES

• Helping in the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards
• Help in the preparation and design of all food and drinks menus
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers

EDUCATION & TRAINING

• BSc degree in culinary science or related certificate would be a plus

KNOWLEDGE & EXPERIENCE

• About 5 -7 years of experience in a similar position from within a 3- or 4-star hotel/serviced apartments.

SKILLS & ABILITIES

• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Strong interpersonal skills.