·         Responsible for all culinary dishes that are prepared in their Kitchen. Because of this, a successful Sous Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general.

·        Must have experience in Oriental Cuisine.

·         A person in this role must also be very organized and comfortable working in a high-pressure environment. A Sous Chef must also be able to give orders within all the section, as well as reliably carry out orders handed down to them by the executive chef.

·         Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.

·         Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

·         Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

·         Arranges for equipment purchases and repairs.

·         Meets with customers to discuss menus for special occasions such as weddings, parties, and banquets.

·         Monitors sanitation practices to ensure that employees follow standards and regulations.

·         Orders or requisition food and other supplies needed to ensure efficient operation.

·         Checks the quality of raw and cooked food products to ensure that standards are met.

·         Checks the quantity and quality of received products.

·         Records production and operational data on specified forms.

·         Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.

·         Undertakes additional duties assigned by the Executive Chef or Executive Sous chef.

CosT CONTROL AND PROFITABILITY

·         Deals with spoilage, breakage and accident efficiently in accordance to the required standard.

·         Abides by the instructions given by Superiors.

TEAMWORK, COMMUNICATION AND TRAINING:

·         Follows instructions given by Superiors.

·         Should favor vertical communication system to his/her Superiors in order to maximize operational efficiency and guest satisfaction for all functions and activities involving F&B. Must be perfectly groomed at all times.

·         Harmonious and productive working environment.

SAFETY & SECURITY

·         Ensures a safe environment for our guests and Team Members at all times.

MAIN TASKS

·         Knows how & what to do in case of an evacuation/fire alarm or other emergencies

·         Behaves at all times in such a way as to avoid accidents. Is familiar of procedure to report accidents in the premises.

·         Is able to raise the internal alarms correctly.

·         Adheres strictly to all directives and the safety regulations in place in the working place.

·         Is obliged to take part in training courses for fire protection, health & safety at work and handling hazardous substances.

·        Takes part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers as well as fire escapes.

·        Monitors sanitation practices to ensure that employees follow standards and regulations.

·        Directly responsible to maintain all the time the mise en place of food in proper order, clean condition of the fridges and all working areas of the kitchen and storages.

·       Able to represent the company in depth trough the food and beverage service.

·         He/she need to be capable within his/her personal experience to describe and explain in all the aspect every dish served in the menu.

JOB SPECIFICATIONS

·         Punctuality is a MUST when reporting to work.

·         Service Excellence, Meticulous attention to detail and Flexibility to undertake additional responsibilities that may be assigned from time to time.

·         Strong adaptability to change and good physical condition.

·         Ability to work under pressure.

·         Personal grooming and etiquette must be exceptionally high.

PREREQUISITES

·         Comply with all company policies.

·         Comply with all systems and procedures as laid down by the Executive Chef.

·         The management reserves the right to change/extend this statement if necessary at any point of time during her/his employment.

·         The holder of this statement can be asked to take on other tasks in addition of the ones stated, in a reasonable framework

SKILLS & COMPETENCIES

·         A flair with ingredients

·         An ability to stay calm when the pressure mounts

·         Strong leadership skills to motivate brigade chefs

·         First rate culinary skills 

·         Full knowledge about the company visual, standard and menu.