SOUS CHEF (CENTRAL KITCHEN-CATERING)

FR KITCHEN PTE. LTD.; Região Norte; Presencial; BRL 45 000 - 75 000; Tempo integral

Resumo da oferta

FR KITCHEN PTE. LTD. is seeking a skilled Sous Chef to lead kitchen operations, menu planning, and staff training in our restaurant. You will supervise food preparation, ensure sanitation standards, and help maintain quality and consistency across all dishes.

As a pivotal member of the kitchen team, you will coach junior staff, assist with inventory, and ensure timely service while upholding high culinary standards and customer satisfaction.

Qualificações

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

Responsabilidades

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Conhecimentos

Experience 2y+

Cooking methods

Kitchen equipment

Restaurant software

Leadership

Communication

MS Office

Ferramentas

MS Office

Descrição da oferta de emprego

Job Purpose:

A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff and recording inventory.

Duties:

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Skills/Qualifications:

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.