Canopy

Baked Restaurant Group - Sous Chef

Mid Level
Hong Kong
Sous Chef
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Who we're looking for

He will be serves as “outlet-in-charge" supervising kitchen staff and assures that the quality and cost of ingredient are to standard and are consistently attended. He is responsible for the direct supervision of the team as a whole and the menu alliteration.

What you will be doing
  • Overseeing Operations: Oversees the daily operations of the staff and kitchen to maintain satisfactory food preparation and efficiency within the store and our guests.
  • Innovative: Create new menu items that reflect values of the restaurant and innovation. To be financially viable indeed.
  • Attended: Head chef should consider the needs and desires of the customers and make sure of consistent high standard of food service.
  • Train and control: Standardized recipes for food and menu items. Making sure the team understand and can prepare the food accordingly. Ensure speedy and excellent food service and makes sure of perfect food presentation.
  • Hygiene and productivity: All safety regulations must be enforced by the head chef to ensure employee and restaurant safety, efficiency, and cleanliness.
  • Administrative Duties: Although often focuses on the culinary aspects of the industry, the chef must also perform administrative duties including but not excluding to keeping daily control over food cost and keeping record of it. Foodstuff sourcing cost and budgeting should be under sigh and controls.
  • Overseeing and ensuring all the kitchen equipment and ingredient elements are in the best condition.
  • Control and analyze constantly on food quality levels, guest satisfaction.

Who you are
  • Possess knowledge of Western Cuisine.
  • With excellent organizational and time management skills.
  • With high precision and able to work in a fast paced and high-volume environment. Be precise when dealing with culinary instructions, recipes, and directions to the staff.
  • A strong team player and effectively communicate with all levels of staff and members and able to always motivates the kitchen staff to ensure a satisfactory experience for all guests.
  • Initiative and proactive, when facing big decision making, he/she would communicate with executive chef for final approval.
  • To be successful and competitive, the head chef products must be creative and innovative.
  • Great at Business Acumen by considering the business aspects when creating new dishes and making decision for the kitchen.

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Flat A, 5/F, 35 Gough Street, Central
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