Executive Sous Chef (Cheras)

Job Summary:
As the Executive Sous Chef, you will be responsible for leading all aspects of the kitchen, including menu development, food preparation, staff management, and kitchen operations. Your primary goal is to maintain high standards of culinary excellence, creativity, and efficiency while ensuring customer satisfaction and profitability.

Key Responsibilities:

• Oversee the day-to-day operations of all outlet kitchens, ensuring that they operate efficiently and meet the company’s quality standards.
• Designing and updating menus in collaboration with management, considering customer preferences, seasonal ingredients, and budgetary constraints.
• Creating innovative dishes and culinary experiences that set the restaurant apart and attract new customers.
• Developing recipes, portion sizes, and cost-effective menu items to optimize profitability.
• Overseeing the preparation, cooking, and presentation of food to ensure consistency, quality, and adherence to established standards.
• Monitoring food inventory levels, ordering supplies, and maintaining proper stock rotation to minimize waste and maximize freshness.
• Ensuring compliance with health and safety regulations, food hygiene standards, and sanitation practices to maintain a clean and safe working environment.
• Conducting regular quality checks of ingredients, finished dishes, and service standards to uphold the restaurant's reputation for excellence
• Addressing customer feedback and complaints promptly and professionally, taking corrective action to resolve issues and prevent recurrence.
• Implementing procedures for maintaining food consistency, flavour profiles, and presentation aesthetics across all dishes.
• Monitoring food and labour costs to ensure they align with budgetary targets and financial objectives.
• Collaborating with front-of-house staff to ensure seamless communication and coordination between the kitchen and dining areas.
• Participating in promotional events, food festivals, and culinary competitions to showcase the restaurant's culinary expertise and attract new patrons

Qualifications:

• Bachelor's degree in Hospitality Management or any relevant certification in related field.
• Minimum of 5 years of experience in kitchen management and restaurant operation.
• Excellent interpersonal and communication skills, with the ability to build strong client relationships.
• Creative problem-solving abilities and a customer-centric mindset.
• Ability to work in a fast-paced environment.

Please contact Juin via Whatsapp (+6012-3760806) should you wish to find out more.