Sous Chef  

• Responsible for aligning his/her team to achieve the 1771 Group of Restaurants’ mission and vision.
• As “Pass”, conducts final quality control.
• Makes sure monthly food cost target is met.

Controls

• Makes sure that the preventive maintenance program for kitchen equipment is running consistently
• Ensures inventory controls are being accurately and implemented: spoilage reports, charges summary, production monitoring, inter-department transfer

Safety & Security

• Acts promptly on all safety hazards and/or accidents within the area of his/her responsibility
• Makes sure that the kitchen is a safe place to work in:
• Fire exit signs are lit
• Fire extinguishers are in the right positions and not expired
• Fire exit doorways are unobstructed
• Emergency lights are functioning

Sanitation & Hygiene

• See to it that cleanliness is maintained at the Kitchen premises. Cleaning schedule is strictly implemented both weekly and general. No pests inside kitchen
• Sees to it that his/her team conforms to the personal hygiene standards of the 1771 Group of Restaurants
• Ensures that the food preparation/handling, food storage and waste disposal are according to the hygiene standards of the 1771 Group of Restaurants

Food Quality

• Sees to it that the food served are of the highest quality and according to the established standards of 1771 Group of Restaurants
• Helps create new items to generate sales for the outlets

• At least 2-years work experience in managerial position
• Strong background in a la carte standardization and menu execution
• Ability to identify market needs and trends
• A team builder and a good coach
• A very good cook
• Can handle both a la carte and banquet operations
• A chef with training and experience abroad is preferred
• Physically fit
• Strong analytical and planning skills
• Good communication and presentation skills
• Excellent problem-solving skills