Sous Chef

Description

Position Summary: Leads and supervises all kitchen operations—from personnel management and dish quality to cost optimization and compliance with hygiene standards. Key Highlights: 1. Team leadership and talent retention in the kitchen 2. Ensuring kitchen quality and operational efficiency 3. Innovation and cost control in dish preparation **FUNCTIONS AND RESPONSIBILITIES:** * Apply leadership practices aimed at retaining staff, motivating them, and guiding them toward company-established goals. * Maintain fully staffed kitchen teams. * Conduct interviews for kitchen hiring (subject to approval) in accordance with required profiles. * Ensure proper onboarding protocol for new staff. * Orientation * Defined training plan * Uniform package ready * Restaurant tour * Introduction to existing staff * Ensure dish quality. * Ticket time. * Ensure adherence to layout roles. * Prepare raw material order projections. * Forecast production levels across all kitchen areas during each shift. * Supervise recipe usage during operations. * Supervise appropriate use of utensils and correct handling of kitchen equipment. * Guarantee availability of all brand-required supplies and items (sauces, desserts, utensils). * Monitor and ensure compliance with established operational and hygiene procedures. * Develop kitchen staff work skills and ensure teamwork. * Develop and monitor kitchen area action plans. * Supervise proper vendor receipt, continuously auditing that goods arrive complete, in good condition, and match the invoice. * Balance kitchen staff schedules based on branch needs. * Training calendar for clinics or processes, aligned with branch needs. * Prepare and update the ordering folder (monthly). * Continuously innovate to reduce costs without compromising quality. * Monitor station preparations. * Prepare weekly inventories. * Prepare and monitor station-specific cleaning schedules. * Create kitchen schedules and submit them to the general manager for validation. * Maintain branch maintenance log (preventive and corrective). * Supervise and ensure correct entry of purchase orders and subsequent purchases. * Ensure proper inter-warehouse transfer processes. * 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. * Shrinkage control and reduction initiatives. * Waste control and reduction initiatives. * Cleaning and disposable supplies budget control. * Compliance with staff meal budget. * Prepare weekly staff menu. * Ensure staff meals are served before 12 p.m. or before 7 p.m. * Briefing or mini meeting with the kitchen team. * Safeguard business sales revenue, submitting cash reports per procedure. * Kitchen utensil inventory, including stock levels and variances.