Sous Chef

**JOB SUMMARY**:
The **SOUS CHEF **isresponsible and accountable for the administration & operation of the particular kitchen or area in-charged. Responsible to maintain the required and consistent standard & quality as per management’s guidelines. To maintain the budgeted food cost in various kitchens as per management guidelines. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

**ESSENTIAL CORE SKILLS**

**Organizational Skills** - It is important to work on a variety of tasks at once and must do so while keeping the kitchen clean, safe and well-organized. This skill set will demonstrate the urgency to prioritize various tasks and manage timeline efficiently. Good time management and attention to detail will be an integral attribute to be at the forefront of any task.

**Interpersonal Skills** - Working in kitchen requires team effort. It is therefore important to be able to demonstrate the ability to interact with staff and management.

**Culinary Expertise** - One of the most important skills is the ability to cook and having the knowledge of the kitchen. This broad skill includes a variety of smaller skills such as knife and tasting skills. It is important to be able to cook precisely and efficiently, as well as being skilled at recognizing flavours and judging the balance of seasonings.

**Cleanliness** - Good hygiene practice is very important especially being in the food and beverage industry. Maintaining the cleanliness in the area where food is being prepared, constant hand washing and knowledge about the causes of food contamination, as well as the dangers it poses to human health, should always be put in mind when preparing food.

**Decision Making Ability - **In this fast pace industry, they are lots of decisions to be made that demands constant thinking on your feet. It ranges from “pop-up” issues that require lateral thinking decisions to short
- and long-term strategic executive decisions that will undergo C-Leadership process.

The primary skills set in both situational decision making and strategic executive decisions require a sound analysis and market knowledge.

**Business Sense (Entrepreneurial Skills) - **Administrative duties are amongst the primary tasks in a managerial job scope. It is a responsibility that intertwined or co-reliance with other day to day operation’s needs. A well-developed entrepreneurial skill will facilitate operational efficiency in outlet management.

**KEY ROLES AND FUNCTIONS**

**1. OPERATION PERFORMANCE**
- To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
- To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
- To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.
- To check all kitchen requisitions and transfers.
- To check on quality of food received as per the market list and to store items as per the designated specifications.
- To control and minimize wastage of food by adopting the following steps:
1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control
- To ensure that standard recipes are followed and understood through personal involvement.
- To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
- To attend all relevant meetings as required.
- To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.
- To analyse and monitor the menus and products of competitors.
- To have timely follow-ups on all matters pertaining to the kitchen.
- To assist the Head Chef in the preparation and development of marketing strategies.
- To assist the Head Chef in the supervision and co-ordination of the following:
1. Preparation and development of products;
2. Brainstorming with departments;
3. Overseeing the expansion of the restaurants.

4. Planning any d