Sous Chef

The Sous Chef is responsible for overseeing all kitchen operations and ensuring the quality of all food prepared for customers, including cooking time, taste, and design according to company standards. The Sous Chef focuses on managing and leading the kitchen team to follow their daily schedules, ensuring kitchen cleanliness, hygiene, comfort, and safety at all times according to company standards.

Specific responsibilities include

• Ensuring kitchen staff wear uniforms, identification cards, and name tags during working hours and adhere to technical, hygiene, and safety principles set by the company.
• Monitoring kitchen staff punctuality for work, breaks, and lunch, and ensuring they fulfill working hours according to the schedule.
• Reviewing daily work results of kitchen staff to ensure they fulfill their duties per shift as defined by the company.
• Inspecting all dishes prepared by the kitchen staff to ensure they meet company standards, including quantity, taste, plating, design, ingredient usage, sauce usage, and cooking time.
• Working closely with the front-of-house beverage service to gather customer feedback on taste, plating, ingredients, sauces, waiting times, or other information, and discussing this feedback with relevant departments for constructive improvement.
• Maintaining and securing all company-provided assets and equipment, ensuring they are stored safely and orderly.
• Directing kitchen staff to collect kitchen waste at designated locations, sorting it by type (e.g., spoiled meat, spoiled vegetables, spices, plastic, burnable/non-burnable waste) and storing it appropriately.
• Ensuring the kitchen area is always highly clean, comfortable, safe, and orderly.
• Collaborating with the cleaning department for deep cleaning and quarterly pest control to maintain hygiene, comfort, and ensure the kitchen is pest-free.
• Ensuring all kitchen equipment is always clean, hygienic, properly stored, orderly, and safe.
• Recording daily usage and preparing monthly reports on kitchen inventory or ingredient usage for review by superiors and the finance department.
• Submitting weekly reports on damaged kitchen inventory or expired ingredients (e.g., spoiled meat, vegetables, ingredients) to superiors and the finance department for review.
• Discussing ingredients nearing expiration (e.g., meat, vegetables) with superiors or relevant departments for promotions, discounts, or staff meals.
• Ensuring all kitchen inventory, spices, and ingredients are always available in sufficient quantities, without shortages or excess.
• Ensuring all kitchen inventory, spices, and ingredients are clearly dated and stored according to company standards.
• Reporting any lost or damaged assets (staff, guest, or company property) to superiors or relevant departments immediately.
• Creating a monthly work schedule for the kitchen department to ensure sufficient staff for customer service.
• Participating in measuring or evaluating staff performance.