รายละเอียดงาน
:
- Production sous chef, working with the executive sous chef, has primary responsibility for overseeing and supervising production of food for the company.
- The sous chef Works closely with executive sous chef to promote the company?s culture, mission and philosophy.
- Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential.
- Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards
- To supervising the culinary team in overseeing and ensuring smooth operations in the kitchen.
- Maintain discipline in the kitchen during working hours as per employee handbook
คุณสมบัติผู้สมัคร :
- Prior food production supervisory/management experience. Required to have minimum of 5 years in sous chefs position in production or banquette kitchen to include 2 years running a cold section to include but not limited cold sauces, dressings, terrines, pates, deli and cold cut items, dairy items production - Culinary qualification required - Excellent volume cooking skills and palette - Experience in quality-oriented catering or banquet facility. - Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. - Proficient computer skills in Word, Excel, and the kitchen computer production system. - Excellent communication skills (written and oral) and good listening skills. - Ability to handle many tasks at once and effectiveness in a fast-paced work environment. - Thoroughness, attention to details, and excellent organizational skills. - Good decision-making and ability to proactively make changes as needed. - Ability to communicate effectively with associates, management, clients and vendors if necessary. - Ability to work flexible schedule to accommodate business levels. - Time and task management skills - Leadership skills - Attention to detail and able to lead a team - Ability to work flexible shifts and schedules as per Executive Sous Chef request, including weekends, holidays and overtime.
