JOB SCOPE & SUMMARY:

Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other culinary staff, as well as keeping an eye out for problems that arise in the culinary and seizing control of a situation at a moment’s notice. The sous chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

The Sous chef will as well be responsible outside of the kitchen such as scheduling, depending on the establishment, may even have a hand in apprenticeship development schemes as well.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following is an outline of the primary job duties for the Sous Chef. The list is not intended to be inclusive, but only representative of the primary tasks required for the successful performance of this position.

THE POWERS AND DUTIES:

This position has the powers and duties to do or when the Company instructs to “Act on behalf of the Company for recruitment, giving pensions, cutting wages or termination of employment”.

MAIN DUTIES:

• Running of the kitchen on a day to day basis in the absence of the Head Chef.
• Lead and inspire the brigade to ensure the kitchen runs smoothly at all times
  Help develop the junior chefs.
• Ensure consistency of produce throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Assist the Head Chef in menu compilation and possess an in depth knowledge of the full menu.
• Support the management team to ensure targets are met with labour and food costs.

Service

• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• Participate in service education through
• Assist the Executive Chef in training the kitchen staff to produce meals promptly.

Food quality

• Assist the Executive Chef in providing “excellent quality” and “presentation” of all food to the guests.
• Preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Maintain the standard of “excellent quality”.

Facility maintenance

• Maintain a high level of cleanliness in the kitchen facilities
• Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.

Personnel management

• Assist in filling any open positions with qualified internal or external candidates
• Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open
• Filling any open positions with candidates who are qualified and understand the “standards of excellence” required of them.

General

• To be fully conversant with all the companies policies in respect of human resources and staff welfare

• To report for duty punctually wearing appropriate attire

• To be fully conversant with the geographical layout of the operation and to know the exact whereabouts of all equipment of an operational nature

• To maintain a high standard of personal appearance and hygiene at all times

• To maintain a good rapport and working relationship with staff and all other departments and suppliers

• To provide a courteous, professional, attentive and efficient service at all times with all departments and customers

• To attend and contribute to all staff briefings and other related activities

• To undertake any reasonable tasks and secondary duties as assigned by duty manager, supervisor, and manager.

• To carry out any other reasonable duties and responsibilities as assigned

KNOWLEDGE OF:

• Company Mission Statement and core values

• Company Policies and procedures

• Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.

• Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

• Negotiation - Bringing others together and trying to reconcile differences.

• Service Orientation - Actively looking for ways to help people.

• Speaking - Talking to others to convey information effectively.

• Coordination - Adjusting actions in relation to others' actions.

PHYSICAL DEMANDS:

Physical effort required to carry out daily duties. Able to regularly work multiple TASKS

CAREER OPPORTUNTIES:

• Executive Chef
• Chef de Cuisine

3. Executive Sous Chefs

上班地址：黄浦区中山东一路27号