- Looking for candidates available to work:
- Tuesday: Morning, Afternoon, Evening
- Wednesday: Morning, Afternoon, Evening
- Thursday: Morning, Afternoon, Evening
- Friday: Morning, Afternoon, Evening
- Saturday: Morning, Afternoon, Evening
- 2-3 years of relevant work experience required for this role
- Working rights required for this role
- Expected salary: $3,600 - $4,200 per month
- Immediate start available
A Filipino restaurant is looking for a passionate, highly skilled, and experienced Sous Chef to join their team!
Job Summary
As a sous Chef, you will be assisting the Head Chef in all aspects of kitchen operations such as managing, planning, organizing, controlling, and directing the team in the kitchen to ensure food prepared is consistent and of superior quality in line with the Company’s business objectives and always ensuring guest satisfaction. Functions include menu creation, food purchasing, cost controlling, and maintenance of food cost and quality standards. He/she also assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.
Job Responsibilities
1. Operations
Assist in planning, creating, and experimenting with new dishes for HAYOP and working closely with the Head Chef to design an effective menu while ensuring excellent product quality at a fair price,
Ensuring the correct food preparation and presentation of a consistent level for all food items through production and demonstration for the Kitchen Team.
Work closely with members to prepare various dishes. In a fast-paced environment, knowing how to collaborate effectively helps them create high-quality dishes promptly.
Ensure that the kitchen operates in a timely way that meets our quality standards.
Jointly responsible for achieving sales targets with the service team.
Responsible for the costing and updating of all costing sheets for food.
Attend weekly operations and marketing meetings to ensure effective coordination and cooperation between the kitchen and service team.
Ensure a clean, neat, tidy, and odour-free environment before guest arrival daily.
Comply with and enforce sanitation regulations and safety standards.
To ensure all equipment is kept in perfect working condition and to report any deficiencies.
Taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen members have proper direction.
2. Service
Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers.
Participate in service to support the team.
Handling and resolving guests’ complaints on food issues.
3. Human Resources
Train, evaluate, lead, motivate, and coach all employees in the Kitchen to ensure that established Mission, Vision, and Core Values are met.
Assist the Head Chef in planning, coordinating, and supervising kitchen staff to attain high product knowledge and service standards.
Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.
Planning with the Head Chef and execution of training programs for the Kitchen and Service Team
Highlight and work with the Head Chef to handle staff disciplinary issues and grievances.
Involves in hiring and shortlisting potential new hires.
4. Health and Safety
Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards.
Enforce food labelling.
Monitor and ensure proper handling of equipment.
Does daily check of freezer and chiller to ensure food is stored at the correct temperature and records are up to date.
Job Requirements:
Able to manage the P&L, Labour, purchasing, vendors, and quality control. Order supplies to stock inventory appropriately.
Ability to multitask and work quickly under pressure.
Attention to detail and excellent organizational skills.
Well-versed and timely email etiquette as well as written and verbal communication.
You must have strong problem-solving skills.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Have a good level of physical strength and stamina to finish preparing all the dishes on time.
Knowing how to collaborate effectively helps them create high-quality dishes promptly in a fast-paced environment.
Maintain a positive and professional approach with coworkers and customers.
Ability to effectively manage the kitchen members, motivate them, and assign duties fairly.
You are responsible for providing supportive leadership to kitchen members throughout the food service