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Sous Chef

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$  Negotiable Full time on site
Sous Chef
Job Description

Requirements

Education
  • Higher Secondary
Experience
  • At least 8 years
  • The applicants should have experience in the following business area(s):
    Hotel, Restaurant, Resort
Additional Requirements
  • Age at least 30 years

Experience from abroad will get more preference.

Responsibilities & Context

  • Plan and coordinate the activities of the team to ensure operative effectiveness.
  • Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
  • Ensure to contribute to achieve the objectives set within the culinary department.
  • Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
  • Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
  • Ensure that the team has been trained for all safety provisions.
  • Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
  • Identify optimal, cost effective use of the resources and educate the team on the same.
  • Monitor the operations of the assigned function to ensure that the food wastage is minimized. 
  • Ensure that all dishes are prepared according to the recipe and to the correct quantity.
  • To ensure that the section is being kept clean and tidy at all times as per the standards.
  • Closely communicate with F & B Manager, Asst Manager Restaurant on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
  • Planning and presenting menu of the day, breakfast, Lunch and Dinner.
  • Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
  • Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
  • Attend to day-to-day problems and needs concerning equipment and food supplies.
  • Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
  • Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
  • Ensure to check and follow process of FIFO and LIFO along with expirees.
  • He is responsible for preparing special meals or substitute items.
  • Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
  • As a Chef, you are also expected to comply with the conditions of the food hygiene policies.
  • Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
  • Accepting store deliveries are also part of the commits.
  • Handle additional responsibilities as and when delegated by the Management Responsible to offer bulk kitchen operation during banquets, parties and corporates groups.

Compensation & Other Benefits

  • Salary Review: Yearly

Employee Accommodation & Food will provide by the Company.

Employment Status

Full Time

Gender

Only Male

Job Location

Patuakhali

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Job Overview
  • Job Id: JOB002618
  • Published on: 2025-05-24 18:13:28
  • Vacancy: 1
  • Employment Status: Full time on site
  • Experience: 2 to 3 year(s)
  • Job Location: Patuakhali
  • Salary:  $  Negotiable
  • Application Deadline: 2025-06-15

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