Executive Sous Chef

at  BAKALAKI PTE LTD

The Executive Sous Chef is responsible for planning, organizing, directing and controlling operations of the back of the house. Assist the Executive Chef in all phases of the restaurant operation.

• Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef
• Ensures overall efficiency in food production and general cleaning of kitchen, equipment and utensils.
• Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards.
• Ensures that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.
• Tastes food regularly and expresses informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.
• Reviews sales and food cost on a regular basis to achieve budgetary goals.
• Evaluates, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.
• Estimates food consumption to schedule purchases and requisition of raw materials.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Fluent in spoken and written English.
• Five years’ experience in a high volume restaurant.
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment.
• Knowledge of Greek cuisine, its preparation and service.
• Culinary Diploma or Certificate.
• Strong planning and organizational skills to run a streamlined operation.
• Ability to cope under pressure in challenging restaurant environment and management.
• Good business acumen for achieving positive sales performance.
• Good team leader and player with ability to integrate and motivate staff.
• Able to work independently and to make decisions confidently with accuracy.