Executive Sous Chef

• We are looking for an Executive Sous Chef to supervise daily back of house restaurant operations and catering services.
• Executive Sous Chef responsibilities include supervising the food preparation and cooking process, maintaining a fully-stocked kitchen inventory, complying with safety and cleanliness standards, helping in the preparation and design of all food and drinks menus and ensuring that the kitchen operates in a timely way that meets our quality standards, drafting Kitchen Manual and detailed preparation process for both Central Kitchen and Restaurants.
• The successful candidate will employ his culinary and managerial skills to manage our kitchen staff and guide them to deliver quality food on time and play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities:

• Help in the preparation and design of all food and drinks menus
• Produce high-quality plates both design and taste-wise
• Manage kitchen staff and coordinate food orders
• Supervise food preparation and cooking process
• Establish portion sizes
• Schedule kitchen staff shifts
• Price menu items in collaboration with management
• Order food supplies and kitchen equipment as needed
• Recruit and train kitchen staff on prep work and food plating techniques
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Planning and directing food preparation
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff performance
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers