Sous Chef (Kampot)

I. Duties and Responsibilities •Come up with news dishes •Establish the working schedule and organize the work in the kitchen so that everything works like a «well-oiled machinery •Produce high quality dishes that follow up the established menu and level up to location standards, as well as to client’s requirement •Plan the food design in order to create a perfect match between the dish’s aspect and its taste •Discover talented chef and train them in order to reach the high standards of the location •Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resource •Maintain order and discipline in the kitchen during the working hours •Make sure that the professional equipment is in good conditions and signal any malfunction before I affect the staff or the clients •Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish wishes leaves the kitchen door •Supervise and control the roster with the help to the senor chef de partie and chef de parties •Control quality and weight to the ingredients we receive in collaboration to the purchasing teams •Sign direct purchase invoice •Attend the weekly F&B committee meeting •Attend HOD meeting •Check the purchasing teams follow up on the market list •Control the food costing •Follow daily paperwork PH, ANL, •Check the ordering made by evening shift is processed by purchasing team in times •Made, follow and work on roster with Chef de Parties & Senor Chef de Parties. REQUIREMENTS: •Ability to speak, read, analyses, and interpret standard of performance manuals, technics, procedure, manuals or statutory regulations •Working knowledge of various computer software programs Work, Excel ……

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