Sous Chef (Italian Food)

Sous Chef (Italian Food)

Placement: Cibo Pantai Indah Kapuk

JOB SUMMARY

Responsible for the consistent execution of cuisine of the highest quality, presentation and flavor for all the dine-in customers, events and pop-ups, resulting in outstanding guest satisfaction. In charge of food purchase specifications and recipes. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control and food orders. Maintain highest professional food quality and sanitation standards. Supervise staff and provide training to improve skills and knowledge. Ensure in person, throughout the service period, customer satisfaction and the smooth running of the overall floor operation.

RESPONSIBILITY

• Settle high quality standards in relation to food preparation, food quality and presentation.
• Follow management culinary direction and maintains consistence.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Ensures all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Attends food and beverage staff and management meetings. Ensures that representatives from the kitchen attend service lineups and meetings.
• Consults with the Food & Beverage, front office, and marketing manager about food production aspects of special events being planned.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• Develops policies and procedures to enhance and measure quality.
• Support safe work habits and a safe working environment at all times.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Ensures all equipment within the kitchen is fully functional and safe. Report about any tools needed and communicate to finance department for purchasing requests.
• Control food costs precisely and take actions to solve any related issue.
• Create a great working environment, through enthusiasm, having a positive attitude, showing respect to all departments & people within the property, offering assistance to anyone that is in need.
• Provides training and professional development opportunities for all kitchen staff.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained in the f & b product department
• Meets and interacts with customer and repeater customers in a polite, gracious manner.
• Perform other duties as directed.

KNOWLEDGE, SKILLS AND ABILITIES

• Preferably candidates who have experience as SOUS CHEF ITALIAN FOOD
• Creativity and food: Knowledge of ingredients and how to use them in a creative way.
• Communication: Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Leadership Skills: Manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help you immensely.
• Problem solving: Able to take fast decisions and solve issues in a fast and excellent way. Able to propose alternative and find solutions in a short amount of time.
• Management skills: Able to coordinate staff and manage time in order to keep kitchen functional and complete tasks on time.
• Integrity skills: Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

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