Sous chef/ Bếp phó nhà hàng

Key Responsibilities:
- To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food.
- To ensure that all the food prepared and served is in accordance with the standards set by the Company.
- To ensure a high standard of cleanliness throughout the entire kitchen.
- To train the chef in teaching new recipes, special menus, food promotions and works
- To supervise all kitchen and associated departments so as to achieve a high standard of quality of food.
- To check all storeroom requisitions and kitchen transfers..
- To check on quality of food received as per the market list and to store items as per the designated specifications.
- To control and minimize wastage of food by adopting the following steps:
+ Maintain a minimum inventory of food & to achieve budgeted food cost.
+ Utilization of food surplus without affecting quality; and guest experience.
+ Portion control.
- To be familiar with all the Company's rules and regulations.
- To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
- To suggest ideas for set-ups and displays. Responsible for new & theme buffet set up.
- To ensure that standard recipes are followed and understood through personal involvement.
- To discuss, as and when it is necessary, daily activities with station supervisors.
- To brief all staff on any changes in policies.
- To discuss the daily operations of the kitchen with the Chefs and cooks.
- To attend all relevant meetings as required.
- To conduct monthly meetings with all the kitchen staff in the absence of CDP.
- To handle guest complaints (on food) and follow up with the CDP.
- To check the standard of prepared food.
- To analyze and monitor the menus and products of competitors.
- To ensure a high standard of cleanliness in the kitchen through the supervision of kitchen helpers when they clean the kitchen.
- To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
- To have timely follow-ups on all matters pertaining to the kitchen.
- To assist the CDP in the preparation and development of marketing strategies.
- To assist the CDP in the supervision and co-ordination of the following:
- Preparation and development of products;
- Brainstorming with departments;
- Overseeing the expansion of the restaurants.
- Planning any development which may improve the marketing strategy of the restaurant.
- To develop and maintain communications between the CDP and other subordinates.
- To perform duties common to all supervisors and any other duties as may be assigned by the management.