SOUS Chef

Job Description

Title: SOUS Chef

Company Name: Manzo Restaurant

Vacancy: 1

Age: 25 to 35 years

Job Location: Dhaka (GULSHAN 2)

Salary: Negotiable

Experience:

• 2 to 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Bar/Pub, Party/ Community Center

Published: 2024-07-16

Application Deadline: 2024-08-15

Education:

• Diploma in Hotel Management

Requirements:

• 2 to 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Bar/Pub, Party/ Community Center

Skills Required: Continental Cooking,Leadership and teamwork,Menu Planning,Presentation skill,Production/ Operation Management,Time Management and Prioritization

Additional Requirements:

• Age 25 to 35 years

• Previous experience as a Sous Chef or in a similar leadership role in a fine dining establishment.
• In-depth knowledge of culinary techniques, flavour profiles, and presentation standards.
• Strong understanding of food safety and sanitation regulations.
• Excellent organizational and time management skills to meet deadlines in a fast-paced environment.
• Effective communication and interpersonal skills to work collaboratively with the team.
• Ability to lead and motivate a diverse culinary team.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities & Context:

As a Sous Chef at a fine dining restaurant, you will work closely with the Executive Chef to oversee the culinary operations and ensure the delivery of exceptional dining experiences. You will be responsible for assisting in menu planning, food preparation, kitchen management, staff supervision, and maintaining high culinary standards.

Job Responsibilities:

• Menu Planning and Execution: Collaborate with the Executive Chef to develop creative and seasonally-inspired menus. Assist in recipe development and ensure consistent execution of dishes. Contribute to menu engineering and costing to optimize profitability.
• Food Preparation and Cooking: Oversee food preparation activities, ensuring high-quality standards and adherence to recipes. Train and guide culinary staff in proper cooking techniques, presentation, and portion control. Monitor food quality and taste regularly to maintain consistency.
• Kitchen Management: Assist in managing inventory, ensuring proper stock levels and minimizing waste. Maintain a clean, organized, and well-equipped kitchen environment. Monitor and enforce compliance with health and safety regulations.
• Staff Supervision and Training: Assist in hiring, training, and evaluating kitchen personnel. Provide guidance and support to the culinary team, fostering a positive work environment. Schedule and delegate tasks to ensure efficient workflow and timely service.
• Collaboration and Communication: Work closely with the front-of-house staff to ensure seamless coordination between the kitchen and dining area. Communicate effectively with the Executive Chef, providing feedback, suggestions, and reporting any issues. Collaborate with suppliers and vendors to source high-quality ingredients and products.
• Continuous Improvement: Stay updated on culinary trends and techniques, and incorporate them into menu development. Actively participate in menu tastings, chef collaborations, and industry events to enhance skills and knowledge. Seek feedback from guests and use it to refine and improve culinary offerings.

Job Other Benifits:

• Salary Review: Yearly
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

Service charge

Employment Status: Full Time

Job Work Place: Work at office

Company Information:

Gender: Male and Female can apply

Read Before Apply: Please apply only who are fulfilling all the requirements of this job

Category: Chef/Cook