[Tuyển Gấp] Sous Chef

Duties & Responsibilities
• Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machinery"
• Produce high quality dishes that follow up the established menu and level up to standards, as well as to clients' requirements
• Plan the food design in order to create a perfect match between the dish's aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the restaurant
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Ensure correct reporting procedures are followed if staff are late or call in sick
• Deal with complaints in a friendly and efficient manner, ensuring any guest complaints/comments are reported to management
• Ensure employee conduct, uniform and personal hygiene requirements are adhered to
• Ensure the rota is done of a weekly basis and all events are staffed accordingly
• Ensure the cleaning schedules are followed and a high level of cleanliness throughout all kitchen is maintained at all times
• Report any maintenance issues to management and ensure these are logged in the maintenance book
• Ensure all Mise en Place is correctly set up for each section before service