Make regular inspections of outlets to observe quality of food preparation and service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)
Coaches and provides leadership to all kitchen staff, ensuring the training and development of staff, providing input for performance, appraisal and disciplinary action
Ensure consistent food preparation and product
Supervise and participate in the production and plating of all food service area, to maintain the best quality food possible.
Cleanliness, hygiene and labeling is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standards of freshness
Maintain and prepare weekly staff schedules and monitor staffing in conjunction with determined budget
Job Requirements
HACCP knowledgeable or certified
Minimal 1.5 years of experience as Sous Chef
Have expert knowledge about COGS report and food costing
Experienced in opening, training and coaching staff member
Able to prepare operational report and analyses setting forth progress
Expertise in western cuisine (abroad experience is a plus)
Have advance skill at Ms.Office
Good leadership skills, able to work under pressure and detailed oriented
Advance English skill and communication proficiency
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