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    JD - Shanghai Terrace Sous Chef

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    Gretta Fernandes
    The Sous Chef is responsible for assisting the Chef De Cuisine in planning, directing, and overseeing the daily operations of the Shanghai Terrace Kitchen. Key responsibilities include producing all required food items to high quality standards, managing costs, supervising staff, and filling in for the Chef De Cuisine when necessary. The Sous Chef must have at least 4 years of culinary experience in Asian cuisine and be able to work well under pressure in a high-volume restaurant environment.

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    JD - Shanghai Terrace Sous Chef

    Uploaded by

    Gretta Fernandes
    18 views3 pages
    The Sous Chef is responsible for assisting the Chef De Cuisine in planning, directing, and overseeing the daily operations of the Shanghai Terrace Kitchen. Key responsibilities include producing all required food items to high quality standards, managing costs, supervising staff, and filling in for the Chef De Cuisine when necessary. The Sous Chef must have at least 4 years of culinary experience in Asian cuisine and be able to work well under pressure in a high-volume restaurant environment.

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    The Sous Chef is responsible for assisting the Chef De Cuisine in planning, directing, and overseeing the daily operations of the Shanghai Terrace Kitchen. Key responsibilities include producing all required food items to high quality standards, managing costs, supervising staff, and filling in for the Chef De Cuisine when necessary. The Sous Chef must have at least 4 years of culinary experience in Asian cuisine and be able to work well under pressure in a high-volume restaurant environment.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views3 pages

    JD - Shanghai Terrace Sous Chef

    Uploaded by

    Gretta Fernandes
    The Sous Chef is responsible for assisting the Chef De Cuisine in planning, directing, and overseeing the daily operations of the Shanghai Terrace Kitchen. Key responsibilities include producing all required food items to high quality standards, managing costs, supervising staff, and filling in for the Chef De Cuisine when necessary. The Sous Chef must have at least 4 years of culinary experience in Asian cuisine and be able to work well under pressure in a high-volume restaurant environment.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    JOB DESCRIPTION

    Job Title: Shanghai Terrace Job Summary:


    Sous Chef
    Responsible for assisting Shanghai Terrace Chef De
    Department: Kitchen Cuisine in planning, directing, controlling,
    coordinating and participating in the day-to-day
    Date: February 2017 preparation and production of the Shanghai Terrace
    Kitchen. Accountable for the production of all
    products required by the outlet. Ensures that the
    product is of the highest quality, and that this is
    consistently achieved. Assists the Executive Sous
    Chef in his Tasks and supports his responsibilities
    during his absence.

    Hierarchical Structure:

    Supervision received from: Supervision exercised over:

    Executive Chef Extern


    Executive Sous Chef Cook
    Chef De Cuisine

    Key Job Tasks & Responsibilities:

    A. Administration
     Produce all Food required for the assigned Kitchen
     Control the daily ordering and requisitions to meet budgeted food cost.
     Create new Menus with detailed recipes, photographs and cost cards.
     Ensure at all times that the labor cost is kept within the budget.
     Supervise and allocate work to staff according to their knowledge and skill level.
     Submit new proposals to the Executive Chef for discussion prior to food tasting.
     Submit vacation leave-requests to the Executive Chef for approval.
     Develop recipes for producing items accurately, and always update them.
     Work closely with the Chief Steward and stewarding team.
     Replace the Chef De Cuisine in his meetings during his Absence.
     Administer the weekly duty schedules, and present them to the Executive Chef for approval.
     Involved with Chef De Cuisine in the marketing and development of the Shanghai terrace restaurant.

    B. Cost Management
     Assist the Executive Chef to keep the food cost for the assigned kitchen within the budget.
     Prevent wastage of surplus stock without undue sacrifice on food quality.
     Ensure that the hotel cost control policies and procedures are followed.
     Control effective storage and stock levels, while always being cost conscious.
     Contribute to the overall profits, through the prevention of wastage and maximum use of raw
    materials.

    Job Description Page 1 of 3


     Ensure that there is adequate food available.

    C. Hygiene and Cleanliness


     Be responsible for the hygiene and cleanliness of your kitchens, food production and food storage
    areas.
     Ensure a high standard of food quality safety at all times
     Be responsible for Kitchen hygiene standards in your areas.
     Maintain and enhance staff grooming and personal hygiene.
     Keep the Kitchen equipment in good condition at all times to maximize its operating life.
     Report wastage and spoilage to your superior.
     Prepare required daily documentation for HACCP program

    D. Staff Management
     Oversee and / or conduct training for staff as well as implement regular training programs.
     Build a strong team atmosphere in the kitchen.
     Make recommendations to the Executive Chef about the selection, transfer, promotion and dismissal
    of staff with proper communication with Chef De Cuisine.
     Delegate specific responsibilities and authority to subordinates.
     Ensure that kitchen staff levels are scheduled according to the business volume.
     Work with the Executive Chef in encouraging staff, and constantly keeping up staff morale.
     Conduct regular communication meetings and briefings with the kitchen personnel.
     Identify the training needs of kitchen personnel.
     Authorize overtime only after consulting and gaining approval from the Executive Chef.
     Check staff attendance.
     Ensure that all kitchen personnel follow and understand their job description.

    E. Guest Service
     Maintain and constantly improve the quality of food.
     Provide creative innovative cuisine with a strong Chinese foundation.
     Provide guests with creative and eye-appealing presentation.

    F. Maintaining Standards
     Assist the Executive Chef to ensure the hotel’s high standards are maintained and improved
    continually.
     Attend all training sessions and courses, briefings and meetings as required.
     Look continuously for ways to improve the quality and service and to meet or surpass the required
    standards of performance.
     Actively support the work and decisions of all teams and committees.
     Make a significant and continuous effort to increase your professional knowledge, to improve your
     Job Skills, and to achieve the goals and objectives set by the Executive Chef.
     Actively support the hotel’s team culture, and help to achieve the hotel’s vision, values and goals.
     Show a positive, energetic and caring attitude at all times towards guests and staff.
     Enforce the fire and safety policies and procedures.
     Maintain standards of service.

    This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added
    or removed by your immediate supervisor according to changes that may occur in the
    working environment.

    Job Description Page 2 of 3


    Personnel Specification

    Specification Essential Desired


    Knowledge & Skills Enthusiastic about cooking. 4 years management experience in
    Knowledge in scratch cooking (basic high quality Chinese establishment
    knowledge of stocks and sauces) Sanitation certificate
    Extensive culinary knowledge in both
    classical and current culinary trends
    Moderate level of experience in
    management of foreign cooks (Asian)
    Extensive experience in wok cookery
    Moderate level of experience in dim sum
    production
    Education, Training High School Diploma Experience in Asian and/or
    Qualifications Diploma from culinary school or European countries
    apprenticeship (or equivalent)

    Experience Minimum 4 years’ experience in Asian 5 1-2 years sous chef experience in 5
    star hotel or equal restaurant establishment star Asian hotel or equal restaurant
    establishment.
    Personality Able to work in high stress environment.
    Ability to remain cool under pressure.

    Physical Requirement Ability to repeatedly lift up to 50 lbs


    Ability to stand for extended periods of time
    (ie 10 hour shift on feet)

    Language Command of English Language, both Bilingual Preferred (Spanish,


    written and oral Chinese)
    Fluent in Chinese language preferred
    Other Information

    Job Description Page 3 of 3

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