Specialty Sous Chef

SPECIALTY SOUS CHEF Job Summary: The successful applicants will be responsible for ensuring the smooth operation of the restaurant by optimizing the use of material and human resources, thereby maximizing revenue and exceeding guest expectations. The specialty restaurant chef will be responsible for assisting the executive chef with directing cooks in the kitchen, dealing with food-related concerns, and providing leadership within a diverse environment with a focus on client and customer service.

Responsibilities

Developing specialty/themed menus for executive chef approval Participating in special event planning where unique skills/knowledge are required Coordinating work schedules according to business demand Contributing to annual budget plan including submission of staffing guide and capital requirements Monitoring closing process to ensure food is re-used/disposed of according to HACCP standards Monitoring slow moving items and develops a plan to incorporate usage to minimize inventory carry-forward Qualifications: Graduate of an internationally-recognised culinary institution of equivalent technical training/schooling Five years as an apprentice, an assistant cook (Commis) or department head (Chef de Partie) in an international hotel/resort Must have at least three (3) years' experience as a restaurant chef specialising in one or more of the following cuisines: Italian, Indian, English, Japanese, Teppanyaki, Chinese, Thai, and French Knowledge of volume production and ability to maintain the highest quality standards International experience would be a distinct advantage