Culinary Operations Supervisor
4 days ago
Position Overview
The Sous Chef plays a pivotal role in the culinary team, assisting the Executive Chef and Executive Sous Chef in maintaining seamless kitchen operations.
Key Responsibilities:
- Assist in the management of daily kitchen activities to ensure efficiency and quality.
- Possess comprehensive knowledge of the menu offerings, including preparation techniques, ingredient quality, and presentation standards.
- Provide guidance and training to kitchen staff to ensure consistent food quality and adherence to recipes.
- Forecast food requirements, manage inventory to reduce waste, and create actionable work lists.
- Foster positive relationships with management and front-of-house teams to enhance service delivery.
- Mentor and develop junior team members to elevate kitchen performance.
- Uphold strict hygiene and sanitation standards in all kitchen operations.
- Manage ingredient orders, oversee recipe documentation, and ensure cleanliness and organization within the kitchen.
Qualifications:
- Formal education in Culinary Arts or a related field.
- A minimum of 7 years of leadership experience in a high-volume culinary environment.
- Expertise in both Asian and Western culinary traditions, along with proficiency in computer applications and basic financial management.
- Strong logistical, culinary, and leadership capabilities.
- Proficient in English communication.
- Availability to work flexible hours.
- Professional demeanor and appearance.
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