Position: Sous Chef
Reports to: Executive Chef
Job Summary: The Sous Chef is responsible for assisting the Executive Chef in the overall management of the kitchen operations. The ideal candidate will have a passion for creating exceptional dishes, a strong understanding of culinary techniques, and a proven ability to lead and motivate a team.
Key Responsibilities:
- Culinary Excellence:
- Assist the Executive Chef in the creation and execution of menus, ensuring all dishes meet the highest standards of quality and presentation.
- Oversee the daily preparation and cooking of all food items, ensuring consistency and adherence to recipes.
- Maintain a high level of food safety and sanitation standards in the kitchen
- Kitchen Management:
- Supervise and train junior kitchen staff, including Commis and Cooks.
- Manage inventory, control food costs, and minimize waste.
- Ensure all kitchen equipment is properly maintained and in good working condition.
- Assist in scheduling kitchen staff to ensure adequate coverage for all shifts.
- Leadership and Teamwork:
- Foster a positive and collaborative work environment.
- Communicate effectively with the Executive Chef and other departments to ensure smooth operations.
- Lead by example, demonstrating a strong work ethic and commitment to excellence.
Qualifications:
- Proven experience as a Sous Chef or in a similar role.
- Strong knowledge of culinary techniques, ingredients, and kitchen equipment.
- Excellent leadership, communication, and organizational skills.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Culinary degree or relevant certification is a plus..
Note: The specific requirements and responsibilities may vary depending on the hotel's needs.
Job Type: Full-time
Pay: Php30,000.00 - Php60,000.00 per month
Work Location: In person
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