Sous Chef

Description

Position Summary: Leads, motivates, and directs the kitchen team, ensuring dish quality, operational efficiency, and compliance with company standards. Key Highlights: 1. Kitchen team leadership and development 2. Ensuring kitchen quality and operational efficiency 3. Comprehensive management of kitchen inventories and processes **FUNCTIONS AND RESPONSIBILITIES:** * Apply leadership that supports employee retention, motivating and guiding staff toward company-established goals. * Maintain complete kitchen staffing rosters. * Interview candidates for kitchen area hiring (with approval), adhering strictly to job profiles. * Ensure new employee onboarding protocol is followed. * Orientation * Defined training plan * Uniform package prepared in advance * Restaurant tour provided * Introduction to existing staff * Ensure dish quality. * Ticket time. * Ensure layout roles are properly assigned. * Prepare raw material order projections. * Forecast production levels across all kitchen areas during each shift. * Supervise recipe usage during operations. * Supervise proper use of utensils and correct handling of kitchen equipment. * Guarantee availability of all supplies and brand-specific institutional items (sauces, desserts, utensils). * Monitor and ensure adherence to established operational and hygiene procedures. * Develop kitchen staff work skills and ensure teamwork. * Create and monitor kitchen area action plans. * Supervise proper vendor deliveries, consistently auditing whether goods arrive complete, in good condition, and match invoices. * Balance kitchen staff schedules based on branch needs. * Training calendar for clinics or processes, aligned with branch requirements. * Prepare and update the ordering folder (monthly). * Continuous innovation to reduce costs without compromising quality. * Monitor station preparation progress. * Conduct weekly inventories. * Create and monitor station-specific cleaning schedules. * Prepare kitchen schedules and submit them to the general manager for validation. * Maintain branch maintenance log (preventive and corrective). * Supervise and ensure proper processing of purchase orders and subsequent purchases. * Ensure correct inter-warehouse transfer procedures. * Monitor and comply with income statement indicators. * Cost * Direct operating expenses * Other operating expenses * Profits * Propose innovation of new dishes and recipe improvements. * Ensure correct introduction of new dishes and supplies. * Supervise compliance with branch safety regulations. * Waste control and reduction initiatives. * Spoilage control and reduction initiatives. * Cleaning and disposable supplies budget control. * Compliance with employee meal budget. * Prepare weekly employee menu. * Ensure employee meals are served before 12:00 PM or before 7:00 PM. * Briefing or mini meeting with the kitchen team. * Safeguard and secure business sales revenue, submitting cash register closing reports per procedure. * Inventory of kitchen utensils, including stock levels and discrepancies.