Sous Chef at Upbeat Centre

Job Objective

• To contribute & produce the highest possible food quality in his own section, in line with appropriate food portion control, use of recipes, Upbeat’s corporate guidelines and service concepts.

Principal Duties and Responsibilities

• Ensure proper amounts of food are in place for forecasted covers, special functions and all reservations,
• Ensure proper rotation of food in the “Mise en place”
• Adheres to Upbeat Restaurant standards of food quality, preparation, recipes, and presentation
• Ensure proper seasoning, portions, and appearance of food
• Ensures readiness and makes priorities in case of last-minute changes
• Knows how to follow applicable laws regarding food safety and sanitation
• Prepares and properly sets up all food orders as they are received in accordance with recipes and proper presentation
• Ensures that spoilage and wastage is kept to a strict minimum
• Stores food in a proper way, covered & dated, using appropriate methods
• Follows proper safety, hygiene and sanitation practices at any time
• Works actively, co-ordinates the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation
• Maintains the highest standard quality and portion control, prepares requisitions, checks expiry dates, identifies slow moving items and ensures that all items are properly stored by the section team
• Maintains all operating equipment and report any repairs necessary
• Consults with Head Chef regarding suggestions that might improve quality.
• Performs any other duties asked for by Head Chef.

Health and Safety:

• Adheres to all health, sanitation, food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands & possess solid knowledge’s the kitchen’s fire, emergency and bomb procedures
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct
• Co-ordinates work, and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps

Miscellaneous:

• Attends meetings and training required by the Head Chef
• Maintains own working area, materials and company property clean, tidy and in good shape
• Is well updated on, and possesses good knowledge of F&B promotions
• Checks the restaurant reservations regularly
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Continuously seeks to endeavour the knowledge of own job function
• Is well updated on, and possesses solid knowledge of the following:
• Restaurant fire, bomb and emergency procedures
• Restaurant health and safety policies and procedures
• Restaurant corporate marketing and promotional programmes

Person Specification

• 3 - 6 years work experience.
• Good grooming and professional outlook.
• Good attention to details and able to work under pressure.
• Demonstrable experience of applying flair and innovation to create an overall customer experience.
• Good interpersonal skills
• Ability to work effectively as part of a team
• Willing to work flexible hours including evenings, weekends and Bank Holidays as the business requires.

Competency and Skills Requirements:

• Proven experience as a chef
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices.