RESPONSIBILITIES
- To be fully aware of all menu items, their recipes, method of production and presentation standards.
- Carry out close liaison with all section of the kitchen to ensure smooth and efficient service.
- Assume duties of Chef de Cuisine in his/her absence.
- Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices.
- Ability to produce own work in accordance with a deadline.
- Seek own solutions to the minor obstacles that occur from time to time.
- Daily data collection and reporting of issues as they arise.
- Review the daily production sheets with Chef de Partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service
- Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses
- Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion.
- Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Distribution of task to CDPs and Demi Chef
- Strong communication with the Chef de Partie of the section
- Key relationship with the Executive Sous Chef
- Stock rotation, FIFO
- Vegetables, dried goods and other food related items to be stored properly
Qualifications
- Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role
- Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential
- Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations
- Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred)
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