Job Description
The selected candidate will assist the Head Chef, oversee all aspects of the kitchen operation and guide the kitchen team as needed. As a Sous Chef you are responsible supporting the Head Chef in a busy restaurant kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
The Role
Sous Chef As a second in command you will be responsible for planning and managing food preparation in restaurant kitchen. As the assistant to the head chef or the head chef’s second in command, you will perform a range of duties including planning menus, training new staff, recording inventory and guide the kitchen team as needed, including:
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the head chef’s absence.
- Coordinate functions and activities with the management.
- Assist the Chef in controlling and analysing the quality levels of production and presentation.
- Conduct under the guidance of the Head Chef, such functions as interviewing, hiring, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity.
- Inspect all perishable food items received.
Qualifications/Requirement
- Culinary school diploma and HACCP
- Ability to manage and control other members of the kitchen staff
- Ability to direct and plan food preparation
- Readiness to discipline any under-performing kitchen staff
- Excellent knowledge of various cooking procedures, methods and equipment.
- Ability to provide consistent food quality
- Must have previous a la carte experience as a chef of at least 3 years in a continental kitchen.
- Excellent communication skills in English language.
- Good multi-tasking skills.
- Good time management
- Preference will be given to the candidates already in Malta
IMMEDIATE PLACEMENTS for candidates with fluent English language, meeting all the above requirements.
Successful Candidate
The selected candidate will be a self-confident and very well organized professional who portrays an image of efficiency.
