Sous Chef

Tasks in the pre-opening phase
Key 1: Build a strong kitchen team:
- Assist the Operation Manager in establishing a kitchen organization chart
- Support HR department in recruitment, interview employees for the kitchen team
- Create the kitchen processes to work effectively with the FOH team
- Create opening/closing checklists, daily checklists
- Establish a training plan, able to train new employees, provide ongoing training for subordinate employees
- Make sure all members provide high-standard products to the guest before the restaurant opening
Key 2: Propose OS&E and equipment for the kitchen:
- Support looking for and connecting suppliers to the Purchase Department
- Propose a list of OS&E of kitchen equipment
- Responsible to control equipment and material received from suppliers
Key 3: Menu development
- Suggest menu following restaurant concept
- Able to make dishes following the request of the owner
- Create a seasonal menu, a special menu for a private party
- Able to create recipe/ pick-up chart/ cost and suggest a selling price
Task on the opening phase
- Ensure all members follow the recipe/pick-up chart
- Ensure a high-standard product before handling to the guest
- Monitor compliance with safety and hygiene regulations.
- Controls cost against budget to reduce costs and waste in the kitchen
- Responsible for resolving internal issues
- Planning proposals, recruiting and training new employees timely, ensure the flow of work smoothly
- Monitor the process of implementing processes, fix and update processes to improve operational efficiency for the kitchen