Sous Chef (Central Kitchen) (ID: 708074)

PERSOL; Região Norte; Presencial; BRL 42 000 - 62 000; Tempo integral

Resumo da oferta

PERSOL is seeking a proactive Central Kitchen Supervisor to manage day-to-day operations and lead the kitchen team in the Região Norte, Brazil. You will ensure food safety, quality, portion control, and timely order fulfillment while maintaining cost controls.

You will collaborate with management on menu planning, train staff, manage inventory and equipment, and drive process improvements to boost productivity and efficiency.

Qualificações

• Minimum 2 years in central kitchen or related environment.
• Experience in preparing large volume meals or catering operations is advantageous.
• Willing to carry heavy items when needed.

Responsabilidades

• Manage and facilitate the efficient day-to-day operations of the Central Kitchen.
• Supervise, lead, and inspire the kitchen team to ensure optimal productivity and workflow.
• Ensure strict adherence to food safety regulations, hygiene standards, and operational procedures.
• Oversee food quality, consistency, portion control, and presentation.
• Collaborate with management to plan menus and develop recipes, considering seasonal ingredients and food costs.
• Prepare and cook food when necessary to uphold quality standards.
• Train, coach, and assess kitchen staff to enhance skills and performance.
• Manage inventory, stock rotation, and ordering to minimize waste.
• Maintain cleanliness and proper functioning of kitchen equipment and work areas.
• Collaborate with other departments to ensure efficient production and timely order fulfillment.
• Assist in implementing process improvements to boost productivity and efficiency.

Conhecimentos

Kitchen management

Team leadership

Food safety

Inventory management

Menu planning

Descrição da oferta de emprego

• Manage and facilitate the efficient day-to-day operations of the Central Kitchen.
• Supervise, lead, and inspire the kitchen team to ensure optimal productivity and workflow.
• Ensure strict adherence to food safety regulations, hygiene standards, and operational procedures.
• Oversee food quality, consistency, portion control, and presentation.
• Collaborate with management to plan menus and develop recipes, taking into account seasonal ingredients and food costs.
• Prepare and cook food when necessary to uphold quality standards.
• Train, coach, and assess kitchen staff to enhance their skills and performance.
• Manage inventory, stock rotation, and ordering to minimize food waste.
• Maintain cleanliness and proper functioning of kitchen equipment and work areas.
• Work collaboratively with other departments to ensure efficient production and timely order fulfillment.
• Assist in the implementation of process improvements to boost kitchen productivity and efficiency.

Requirements

• Minimum 2 years of experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large‑scale food production environment
• Experience in preparing large volume meals, catering operations or school meal production is an added advantageous
• Willing to carry heavy items when needed

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)