Job description

Duties & Responsibilities

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

• Come up with new dishes which appeal to the clients, whenever required

• Establish the working schedule and organize the work in the kitchen so that everything works like “well-oiled machinery”

• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

• Plan the food design in order to create a perfect match between the dish’s aspect and its taste

• Discover talented chefs and train them in order to reach the high standards of the location

• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

• Maintain order and discipline in the kitchen during working hours

• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Requirements

• 4+ years of experience as a Sous Chef

• Understanding of various cooking methods, ingredients, equipment, and procedures

• Excellent record of kitchen and staff management

• Accuracy and speed in handling emergency situations and providing solutions

• Familiar with industry’s best practices

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

• BS degree in Culinary science or related certificate would be a plus

Skills

• Communication

• Teamwork Oriented

• Maintains a Good Energy Level

• Thorough and Organized

• Professional

• Punctual