Sous Chef / Head Chef

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Staff Solutions Recruitment are currently seeking candidates for their open Sous Chef / Head Chef position in null, null through Go Job Search. Are you an experienced candidate looking to take up a Sous Chef / Head Chef role such as with an industry leading company like Staff Solutions Recruitment?

Responsibilities:- Plan and direct food preparation and culinary activities- Modify menus or create new ones that meet quality standards- Estimate food requirements and food costs- Supervise kitchen staffs activities- Arrange with your Executive Chef for equipment repairs/purchases- Manage your kitchen staff including changing of rosters and corrective disciplinary actions- Rectify arising problems or complaints- Give prepared plates the “final touch”- Perform administrative duties- Comply with nutrition and sanitation regulations and safety standards- Maintain a positive and professional approach with co-workers and customers- Ensure all kitchen equipment, surfaces and utensils is washed, sanitised and packed neatly- Ensure scullery area is cleaned, Crockery cutlery and glassware is washed and packed away neatly Prerequisites: – Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.- Should be able to provide direction for all day-to-day operations in the kitchen.- Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.- He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.-Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.- Recognizes superior quality products, presentations and flavour.- Ensures compliance with food handling and sanitation standards.- Follows proper handling and right temperature of all food products.- Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.- Coordinates with the purchase department for acquisition of needed goods and services.- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.- Ensure proper grooming and hygiene standards for all kitchen staffs.- Ensures all kitchen employees maintain required food handling and sanitation certifications.- Ensure proper purchasing, receiving and food storage standards in the kitchen.- Interacts with guests to obtain feedback on food quality, presentation and service levels.- Actively responds to and handles guest problems and complaints.- Maintain Quality levels of receiving, storage, production and presentation of food.- Ensure sufficient staffing levels are scheduled to accommodate business demands.- Follows and enforces all applicable safety procedures specified for kitchen and food servers.- Discuss daily food cost reports with key kitchen and F&B team members.- Review weekly and monthly schedules to meet forecast and budget.- Attend the daily morning meetings and other administrative sessions.- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.- Frequently review finished products for quality and presentation before the orders are send to guest.- Able to perform additional duties as requested by your Executive Chef as and when required.- Ensures disciplinary procedures and documentation are completed according to operational Standard and Management Policy.

Apply now and a member of the team at Staff Solutions Recruitment will get in touch with you to discuss your career options further.

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Tagged as: Sous Chef / Head Chef