Sous Chef at The Filmhouse Limited
Filmhouse Cinemas Limited
Lagos, Lagos, ng
4d ago
source : Ecadoo

Details A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen rsquo s chain of command Therefore the nbsp Sous Chef has a vital role in any commercial kitchen As second in command he she has a large amount of responsibility in the kitchen Essentially the Sous Chef is responsible for planning and directing food preparation in kitchens This involves a large degree of supervising other kitchen staff as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment rsquo s notice The Sous Chef may also need to effectively discipline underperforming staff members as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles Duties amp Responsibilities Work with the executive chef to produce diversified menus in accordance with the restaurant rsquo s policy and vision nbsp Come up with new dishes which appeal to the clients whenever required nbsp Establish the working schedule and organize the work in the kitchen so that everything works like a ldquo well oiled machinery rdquo nbsp Produce high quality dishes that follow up the established menu and level up to location rsquo s standards as well as to clients rsquo requirements Plan the food design in order to create a perfect match between the dish rsquo s aspect and its taste Discover talented chefs and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events wedding banquets corporate dinners birthday parties etc from their kitchen Developing a cross marketing strategy in order to increase profit such as pairing drinks with the food served Requirements Proficient in English or Spanish X years of experience as a Sous Chef Understanding of various cooking methods ingredients equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry rsquo s best practices Working knowledge of various computer software programs MS Office restaurant management software POS BS degree in Culinary science or related certificate would be a plus Skills Communication Teamwork Oriented Maintains a Good Energy Level Thorough and Organized Professional Punctual

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