Job Descriptions:

The Executive Sous Chef's primary duty is to ensure continued efficiency of the kitchen and the production of consistent and quality food standards. This position upholds the most professional managerial grade standards. Furthermore, the successful candidate attains the leadership skills to delegate and empower sous chefs and line staff with the best of knowledge to promote growth.

This role is responsible for the communication between upper management and line staff, and is capable of gentle leadership and intercommunication skills that allows for harmony throughout the company. He/She is engaged in balancing budgets using existing manpower and resources, while maintaining the restaurant’s preset quality standards.

1. Responsible for maintaining controls on food quality, new recipe testing, standardizing recipes and waste control procedures, food cost budgets, maintaining portion sizes and consistency during execution

2. Responsible for the completion of administrative tasks in the food service department: Food Cost Control, Monthly Stock Take, Menu Engineering, Product Training Manuals for Kitchen and Service, and Recipe Manuals

3. Organizing staffing of kitchen for on and off peak hours and on and off site operations accordingly, developing scheduling of roster in accordance to company offers and labour laws

4. Involved with developing menu offerings as per Executive Chef approval, forecasting supply needs, controlling budget and estimating costs

5. Manages health and hygiene procedures, establishes daily, monthly and weekly cleaning schedules and ensures its execution to company standards

6. Coordinating with Executive Chef and Catering Coordinator on special orders, events and ongoing menu planning and development

7. Coordinating with Executive Chef, Purchasing and HR Department on food ordering, issuing of work orders and allocating employees for specific functions

8. Ensuring proper resources are available for operations at all times i.e. tools, equipment, ingredients, recipes, manpower

9. Responsible for maintaining portion sizes and consistency during execution

10. Recruiting, training and developing of kitchen and steward staff

11. Identifies, analyzes and executes ongoing training needs of food services staff

12. Resolves problems encountered such as adjusting quantities and substituting items in recipes or on menus, reusing cooked foods, or reducing excess waste and spoilage

13. In charge of all members of all kitchen and steward staff

14. Manages and mentors new and returning cooks in learning all aspects of their jobs

15. Practices and promotes teamwork at all times. Sets a good example of attitude and performance

16. Understands, practices and ensures that company policies, sustainability practices, vision and procedures are followed at all times

17. Accountable for discrepancies in food standards and handles guest complaints accordingly and to company policy and procedures

18. Perform breakfast, lunch, dinner, takeaway and pastry cook duties as required

Requirement:

- Minimum 8 years experience in kitchen

- Excellent work ethic, attention to details, positive attitude a must

- Attains leadership qualities that identifies the candidate as a good leader

- Punctual, tidy and organized

- Achieved a beginner's level of knowledge in raw foods, and plant-based cuisine

What we offer:  

Competitive salary
Specialized product training & cross training for all positions (Raw, Vegan, Gluten Free)
Shared tips
Bonus
Staff meals
Staff 30% discount
Paid holidays  
Statutory holidays
MPF & Employment Insurance
Synergistic teamwork
Management training programs
Positive working environment
6 day off per month