Western Sous Chef

Job description

• Prepare and cook menu items according to recipes and quality standards.
• Ensure all dishes are presented beautifully and consistently.
• Oversee the preparation of special dietary requirements and requests.
• Assist in developing and updating the outlet’s menu.
• Experiment with new recipes and cooking techniques.
• Incorporate seasonal ingredients and current food trends.
• Supervise and coordinate the activities of kitchen staff, including cooks, assistants, and dishwashers.
• Assign tasks and monitor staff performance.
• Conduct regular training sessions to enhance kitchen staff skills and knowledge.
• Monitor inventory levels and order supplies as needed.
• Ensure proper storage and rotation of ingredients to minimize waste.
• Assist in managing food costs and budget control.
• Ensure all kitchen activities comply with health and safety regulations.
• Maintain high standards of cleanliness and hygiene in the kitchen.
• Conduct regular inspections and enforce sanitation practices to prevent foodborne illnesses.
• Continuously monitor food quality and presentation to ensure customer satisfaction.
• Address and resolve any issues related to food quality or customer complaints promptly.
• Conduct regular taste tests and quality checks to maintain consistency.
• Work closely with the Executive Chef and restaurant management to ensure smooth operations.
• Communicate effectively with front-of-house staff to coordinate service.
• Participate in management meetings to discuss outlet performance and improvement strategies.
• Occasionally interact with customers to gather feedback and ensure satisfaction.
• Handle special requests and accommodate guests’ dietary needs.

Job requirement

• Possess minimum DIploma in culinary or equvalent
• At least 3-5 years experience in management role
• At least 5 years related working experience