SOUS CHEF

Responsabilities:..
Together with whole kitchen team, the ultimate goal is ensuring that quality culinary dishes are being served, ensuring high level and contentment..
• Report daily to the executive chef, and on a weekly base to restaurant general manager.
• Checking deliveries, guaranteeing quality and proper documentation.
• Control and direct the food preparation process and any other relative activities.
• Assist in constructing typical dishes ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the Customer.
• Plan orders of equipment and ingredients according to identified shortages.
• Oversees and organizes kitchen stock and ingredients, provide inventory report.
• Ensures and a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Checking set up and stocking of all stations with all supplies before lunch and dinner shift.
• Arrange for repairs when necessary.
• Delegate and provid orders over the different kitchen departments to have all the dishes ready at the same time.
• Take over all of the chef responsabilities when he is not present.
• Oversees the work of subordinates, estimate staff´s workload.
• Maintain records of attendance.
• Comply with nutrition and sanitation regulation and safety standards.
• Ensure your kitchen is always clean, safe+welcoming for the benefit of your team+guests.
• Create an environment where your team understands how importante they are to our guest experience.
• Record daily HACCP reports.
• Organize and adjust weekly staff schedules to the restaurant needs..
SOUS CHEF..
As a Sous Chef he/she will organize and overview the kitchen activities.
He/she will be the under direct supervision of the head chef in the facilities and will inspect dishes before they are served to the customers ensuring higt quality and contentment...
Knowledge and experience:..
• Proven experience as sous chef, minimum 2 year or 1 year in a high volume restaurante.
• Ability in dividing responsabilities and monitoring progress.
• Up-to-date with culinary trends and optimized kitchen processes.
• Credentials in health and safety training.
• Knowledge and control of food and labor cost reports.
• Ability to spot, prevent and solve problems afficiently..
Key Competencies:..
• Commercially aware leader who ensures your team delivers exceptional food quality through each +every dish served.
• You like to be hands-on, have a professional and positive attitude.
• You´re Passionate about food & people, you care about your guests + your team, creating a positive place to be.
• You´re proactive in developing your people, through coaching + developing, you lead the back of house team to be the best they can.
• Must have clear verbal and literary communication skills in english and in local language.
• Good listener to apply your staffs suggestions and needs in order to improve efficiently in operations..
Check-in in Lisbon, Porto or Barcelona and embark with us on an unforgettable 'Asian Food Journey'! Enjoy our original recipes, without fusions or reinterpretations, prepared respecting local traditions and with original ingredients by experienced chefs (many of them native of the countries we represent).
We promise to take you on a journey through China, Thailand, Indonesia, Malaysia, Vietnam, Cambodia, Laos, Taiwan, Singapore, Korea, Japan, Philippines and even India from our space inspired by the Asian markets of the s.
Start or end this adventure with our incredible signature cocktails, mocktails or an Asian beer for a complete experience.
Experiencia.
Se requiere Idiomas.
Español – Avanzado.
Inglés – Avanzado Jornada.
Completa Inicio.
Incorporación inmediata Sobre Hosco.
Hosco empowers the hospitality industry by connecting, inspiring, and providing opportunities to professionals around the world.