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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