Sous Chef

Main job tasks and responsibilities

• Prepares and follows up on action plans, reinforces production, productivity, quality, and customer- service standards.
• Identifies trends, determines system improvements, implements changes and new processes in collaboration with the Head Chef.
• Meets outlet financial objectives by forecasting sales, managing productivity/labor cost, managing cogs and initiates corrective actions in collaboration with the Head Chef.
• Follows-up on BOH schedule.
• Manages human and material resources to meet BOH targets.
• Ensures the supply of all materials required through the purchasing function.
• Prepares and maintains BOH reports.
• Keeps the HACCP code far above par.
• Complies and ensures adherence with all necessary operational policies including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures, Alcohol Licensing.
• Ensures that standard operating procedures are adhered or followed.
• Accomplishes outlet human resource objectives by managing, coaching and supporting the back of house team together with the Head Chef. 
• Onboards new staff and trains current and new staff. 
• Monitors and reviews the performance of kitchen staff and organizes, together with the Head Chef, and takes necessary interventions for improvement.
• Shows enthusiasm towards guests within the outlet.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Maintains a harmonious relationship with other members of the service team. Role model in communication with both FOH and BOH team.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Ensure waste is registered and submitted monthly to the Area Manager.
• Ensures new products are introduced properly following roll-out.
• Oversees the daily operations of the kitchen.
• Demonstrates superior recipe knowledge for every item on all the food menus.
• Demonstrates the highest quality food styling for plate presentation.
• Monitors food quality and quantity as it relates to portion control.
• Monitors all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the kitchen are being maintained.
• Proficient user of all apps, systems and platforms required by the company for such function.
• Takes full responsibility and accountability for all company equipment, tools & supplies received and issued by the company.
• Performs other functions/tasks as required by Management from time to time.

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Job competencies

• Communication skills
• Attention to detail
• Organizing skills 
• Autonomy while adhering to company guidelines
• Prioritizing skills 
• Deal with stress in hectic situations 
• Excellent customer service
• Teambuilding and Flexibility
• Problem solving and decision making skills
• Coaching and mentoring skills
• Great knowledge of HACCP
• Comprehensive knowledge in Food & Beverage services
• Excellent in the cooking process/ standards/ menu preparation/ cooking skills
• Score 100% in all company exams

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Job prerequisites

• Ability to speak and understand Dutch and/or English
• Hospitality experience and HACCP knowledge is a plus
• Flexibility in working hours (evenings, weekends, holidays)
• Strong background in Food Operations, F&B Services and Catering services
• Has 2-5 years relevant work experience in the hospitality sector
• Maintains self-appearance in accordance with the restaurant grooming standards