Fine Dining Sous Chef at Karen Country Club

Job purpose

Responsible for operations of the fine dining section of the kitchen while working closely with the Executive Chef. Creatively and professionally prepare meals, ensuring consistency, standardization.

Duties and Responsibilities:

• Plan and direct operations in the fine dining kitchen under the guidance of the Executive Chef.
• Train and supervise the Chefs in the fine dining kitchen.
• Responsible for inventory, products, supply rotation and replenishing of stocks.
• Responsible for creatively developing fine dining menu and coordinate menu tasting events.
• Ensure all recipes and product yields are accurately costed, reviewed, and approved.
• Ensure proper requisitions are made daily based on demands and needs in the Kitchen.
• Ensure controls adherence to avoid wastage and losses in the production areas.
• Conduct daily food stock take/checks in liaison with the F&B Controller.
• Collaborate with other Chefs to plan and develop menus for special/specific events.
• Ensure interaction with members and guests to seek feedback and improve or maintain the food quality.
• Creatively plan the menu to fit the guests needs and capture ongoing and new trends in the industry.
• Liaise with front office to confirm bookings and reservations and plan accordingly.
• Ensure food storage is as per the set standards - HACCP and ISO guidelines.
• Ensure staff observe set procedures, grooming, and hygiene standards.
• Prepare monthly reports of the operational gaps and mitigation action plans.
• Daily, inspect food storage, expiry, and production dates etc. ensuring compliance with the set standards.
• Ensure SOPs and guidelines established for Kitchen operations are adhered to.
• Practice segregation of food and other items to avoid cross contamination.
• Ensure ISO, HACCP and Health & Safety standards are observed.

Required Skills and Qualifications

• Diploma or Degree in Culinary Arts.
• 5 years experience as a Chef de Partie/Sous Chef in a busy kitchen of a reputable establishment.
• Knowledge of applicable HACCP / ISO guidelines.
• Training and Coaching Skills.
• Demonstrated creativity and genuine passionate in culinary arts.
• Strong team player with excellent people skills.
• Ability to multitask.

Deadline: 22th May 2022