Culinary Sous Chef

We have the full time and Pemanent part time position for chef who can work on regular fixed hour.

From the most exquisite cuts of meat to the choicest of cheeses and everything in between. Do you love fine food and everything about it? You just might be who we’re looking for.

Here at Ryan’s we truly believe in that age old saying, “You are what you eat”, that’s why we insist on providing people with the most flavourful, healthiest, ethically sourced, sustainable food possible. We’ll like YOU to be part of our growing team of food loving enthusiasts as we spread that message and make a difference in how people dine.

**Don’t just work. Work at something you love and truly believe in.**

We are looking for skilled Dining Room Team Managers to join our team Grow with our team as we expand. We are dedicated in ensuring all our exceptional people have an exceptional career with us. You will have multiple opportunities to work towards senior F&B management or to diversify into other roles within our company with our professional training standards and mentorship.

**General Management**

A. To be responsible to the head chef for all culinary operations and staff

B. To constantly monitor the running of operations and to improve, optimise all workflows

C. To ensure the proper stocking and maintenance of all culinary equipment and food supplies

A. To be responsible for all food stores and stock counts

D. To be proficient in assisting and collaborating with the head chef in the planning and development of recipes and menus, to always be aware and in consideration of seasonal availability of ingredients, specific food products, portion sizes, shelf-life suitability and supplier cost prices

E. To be able in assisting and collaborating with the head chef in implementing the overall growth strategy

F. To undertake regular audits of all culinary areas, ensuring compliance to standard operating procedures

G. To daily inspect all equipment and work areas, ensuring their conformance to established health and safety standards

H. To foster an environment that highlights guest satisfaction, where the guest is anyone who is requesting service, which includes staff or supporting parties

**Kitchen Management**

A. To lead the culinary team and to demonstrate leadership, ensuring that all standard operating procedures are carried out with excellence

B. To effectively manage the culinary team inachieving the highest standard of quality with our beverage and bar program

C. To maintain a commanding and supportive presence in the kitchen, to ensure an efficient and excellent service

D. To be able to bring to a resolution all guest enquiries or negative feedback. To provide the best, appropriate service recovery

E. To be responsible for the freshness, taste and presentation of all prepared food

F. To establish and adjust par-stock to cope with trends, to regulate stock rotation

G. To work with the head chef in reducing wastage through promotions, up-selling or optimisation of the menu

H. To work with the head chef in the continual development of an exciting and industry-leading menu, dedicated to an attentive and distinctive experience for all dining periods

I. To be responsible for the quality and quantity of received food supplies, to ensure items are as ordered and standards are met

J. To be responsible for assessing the effectiveness of workflow and service sequences

K. To be responsible for all culinary equipment, utensils and their amounts, to lead the team in their proper handling, maintenance and cleanliness

L. To be responsible for the efficient coordination of the culinary team when orders are fired

M. To lead the culinary team in performing all duties and responsibilities in an efficient and timely fashion in accordance with the standard operating procedures

N. To ensure that the kitchen is kept clean, neat and presentable at all times, to enforce and exceed all food hygiene standards and to ensure the kitchen team strictly follows through

O. To be responsible for all food supplier invoices or cash usage in accordance to the established rules and regulations.

P. To be responsible for all culinary purchase orders and goods received notes To be responsible for all beverage and dining room purchase orders and goods received notes

**Staff Management**

A. To promote a cohesive environment where teamwork is celebrated and where individual ownership and responsibility is upheld

B. To constantly mentor and coach the culinary team, to always work on improving their skills and capabilities

C. To conduct daily briefings if the head chef is unable to, with the culinary team before and after each dining service

D. To train new culinary staff in the procedures of preparation, cooking, garnishing, and presentation of food

E. To ensure that all culinary staff are attired according to established practices

F. To ensure that all culinary staff practice essential hygiene standards

G. To lead, en