Sous Chef

Job Description

We are looking for a Sous Chef to join our client's team. The selected candidate is expected to hold a Food Handlers License as per government legislation, as well as a food preparation certificate. The candidate will be responsible for food preparation (mise en place), as well as cooking and plating food during service as per menus and food preparation methods of the restaurant. The Sous Chef will be reporting to the Head Chef/ Senior Sous Chef and will take full responsibility of the kitchen, in the absence of the Head Chef and/or Senior Sous Chef.

ABOUT OUR CLIENT

Our client is an enterprise dedicated to establishing a number of restaurants offering tasty food with only the best ingredients.

DUTIES AND RESPONSIBILITIES

• Be fully aware of all menu items, their recipes, methods of cooking, and presentation standards, and ensure that all members of the kitchen team are all following these standards.
• Assists the Head Chef/Senior Sous Chef in the creation of periodic new menus as well as any promotional or special menus.
• Assists the Head Chef/Senior Sous Chef in the preparation of recipes and methods, as well as costing of all new menus.
• Perform daily orders as requested by the Head Chef/Senior Sous Chef and carry out the required stock rotation.
• Prepares hot and cold dishes as per menu.
• Prepares any other food to order as requested by the guests due to eating habits or dietary requirements. Ensures that all kitchen staff are aware of various dietary requirements, food allergies and cross contamination.
• Seek own solutions to obstacles that may arise from time to time and keep the Head Chef /Senior Sous Chef informed.
• Effective delegation of daily kitchen duties to all members of the kitchen team.
• Assigns daily tasks to staff in accordance with their particular strengths and abilities.
• Ensures that cross training is carried out during slower months to have a more cost-effective operation during these low volume periods.
• Ability to produce own work in accordance with deadlines and to assist and encourage junior members in achieving this aim.
• Ensures full cooperation and communication with all other members of the kitchen team, as well as the Service team.
• Ensure strong communication with the Head Chef and Senior Sous Chef.
• Ensures that harmony exists between the kitchen and service staff.
• Promotes teamwork and collaboration between restaurants through their words and actions.
• Assumes the responsibilities of junior kitchen positions, if and when the need arises.
• Is effective in cost control for all items in stock.
• Reacts immediately to losses of stock or revenue, as well as any other high costs and takes necessary action to prevent this recurring.
• Monitors staff attendance and absence to ensure that these costs are being well controlled.
• Identifies training needs and assists the Head Chef/ Senior Sous Chef to implement training accordingly.
• Assists in the planning and execution of training as needed.
• Ensures that a proper orientation for all new employees is carried out and that all the contents of all the policies are explained to them.
• Assists the Head Chef/Senior Sous Chef in training all kitchen staff in the proper preparation, portion control, and plating procedures for each new menu launched.
• Give proper training to all service staff with regards to new menus or new dishes being introduced on the menu and ensure that a proper food tasting session is carried out for all service staff.

EXPERIENCE, KNOWLEDGE AND SKILLS

• At least 3 years of experience in a similar position in Malta.
• Have good knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
• Able to work independently and under pressure.
• Maintains high standards of personal hygiene, appearance and conduct and ensures that all kitchen staff are following these standards.
• Follows the restaurant uniform policy and ensures that he/she as well as the kitchen staff are conforming to all HACCP Regulations.
• Maintains effective communication with all their colleagues.
• Attends all training as required.
• Develops effective relations with all colleagues, as well as guests. Has thorough knowledge of all company policies and procedures and follows them accordingly.
• Be fair and polite to staff and guests at all times, encourages teamwork and leads by example.
• Follows up daily on all kitchen standards and food presentation.
• Be knowledgeable of fire, emergency, and evacuation procedures within the restaurant.
• Ensures that one’s actions do not create any hazards for oneself, colleagues and guests alike.
• Be fully aware of all food allergens present in the restaurant menu.
• Adheres to all existing health and safety laws and regulations.
• Takes corrective and preventive action to prevent any foreseeable accidents.
• Demonstrates proper and safe usage of all kitchen equipment.When using chemicals and cleaning materials, one does so in accordance with the instructions provided.
• Reports any unsafe or faulty equipment to the Head Chef or Senior Sous Chef in the absence of the Head Chef.
• Ensures that junior members of the team are aware of Health and Safety and Fire regulations, and that they are abiding by them.
• Takes proper care of all company property.
• Candidates should expect to produce a clean police conduct certificate if selected for client interview.
• Non-EU nationals should hold a valid work permit to work in Malta.

EDUCATION

Hold a Food Handlers License as per government legislation, as well as a food preparation certificate.

WORKING TIME

Shift basis; Monday to Sunday - two days off (depending on the roster), 40 hours per week.

SALARY AND BENEFITS

• Competitive salary.
• Paid overtime.
• 20% discount on all company outlets.
• Birthday treat; every employee receives a credit to their Lava account.
• Uber ride discount between 10.00 pm and 07.00 am.

If you meet the requirements and feel that this position is a fit for you, do not hesitate and apply for this role today!

Employment Agency Licence EA 5256