Sous Chef

Position Title
Sous Chef
Objective of Position
To assist the Head Chef in the day-to-day running of the kitchen and in the Head Chef's absence.
Report To
General Manager / Head Chef
Responsible For
Subordinate kitchen staff
Relationship With
Head Chef, Kitchen Staff, Wait Staff and suppliers
Duties and Responsibilities
Deputise in the Head Chef's absence.
Execute the quality and standards of the Bar, Kitchen and Golf Simulators to the standard The Bunker Directors Set.
Execute productivity targets.
Cost of goods execution at 28%.
Ensure all chefs are familiar with the day's requirements.
Ensure the necessary stocks are on hand at the right quality and quantity.
Ensure all staff are treated fairly and with courtesy.
Ensure timetables, leave rosters and attendance registers are up to date.
Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.
Ensure all maintenance problems are promptly reported and followed up.
Ensure all communications between restaurant and kitchen run smoothly.
Ensure each cook receives the correct orders for the appropriate tables.
Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
Ensure regular on-the-job training is conducted so that subordinate staff perform their duties correctly.
Any other duties the employer may reasonably require.
Personal Attributes
Honest and reliable.
Observes a high standard of personal hygiene.
Good communication skills.
Limit of Authority
Food purchasing of 28%, wages of 30% of food sales, expenses $100.
Job Type: Full-time
Pay: $28.18 – $29.66 per hour
Expected hours: No less than 30 per week
Schedule:
Rotating roster
Experience:
Chef: 3 years (Required)
Japanese food: 1 year (Required)
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