Executive Chef Assistant
2 weeks ago
About the Role
The Sous Chef will play a key role in supporting the Executive Chef and the team to ensure smooth daily operations. This includes managing administrative duties, such as team member management, payroll, records, scheduling, duty rosters, purchase requests, market list orders, and recipe costing.
Key Responsibilities
- Support the Executive Chef and the team in daily operations
- Manage administrative duties, including team member management and payroll
- Assist in menu preparation, recipe card development, and plating guides
- Work closely with the receiving and purchasing team to control raw material quality standards
- Ensure quality of food items according to standards in place
- Monitor food production to ensure compliance with prescribed recipes and specifications
- Adhere to food presentation, production, and portioning controls
- Ensure a high level of commitment and support to the Hygiene Manager and Executive Chef for food safety requirements
- Provide accurate recipes and training to line cooks to deliver consistent food products
- Estimate food consumption and schedule purchases and requisition of raw materials
- Minimize food waste and spoilage to expenses in line with budget
- Prepare efficient daily work lists and train line cooks to produce mise en place with a sense of priority and time management
- Assist the Executive Chef in providing daily briefings to inform team members of key items, changes in procedures, new operating policies, or general interest information
Requirements
- Vocational School or above
- 7 years of managerial experience in a high-volume 5-star hotel or restaurant
- Comprehensive and diverse culinary background with well-developed skills in a large, diverse kitchen environment
- Knowledge of Chinese cuisines, their preparation, and service
- Understanding of latest culinary concepts in a broad range of cuisines
- Knowledge of using computers for administration work
- Good knowledge of basic accounting and calculation of food costs
- Excellent logistical, culinary, and leadership skills
- Able to instill safety and sanitation habits
- Will to work shift work
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