Sous Chef - Pan Oriental

Full–time
Position: Sous Chef - Pan Asian Oriental
Location: Candolim
Wok, Dim sum and Sushi preparation
Kitchen hygiene and cleanliness.
Food costing and packaging.
Inventory and requisition.
Computer knowledge and excel sheets.

Responsibilities for Sous Chef
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
Ensure efficient, cost-effective operation and profitability of food production.
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
Assume the role as Executive Chef in his or her absence.
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
Monitor holding and storage operations, stocking and food rotation and guarantee food service sanitation standards are met.
Assure kitchen personnel is trained in best cleanliness and sanitation practices.
Develop new menu options based on seasonal changes and customer demand.
Assist with the preparation and planning of meal designs.
Resolve customer problems and concerns personally.
Create schedules for kitchen employees and evaluate their performance.
QUALIFICATIONS FOR SOUS CHEF
High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

Ability to communicate clearly with managers, kitchen and dining room employees and guests.

Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
Good understanding of MS Office and restaurant software programs.
Teamwork-oriented with outstanding leadership abilities.
Excellent communication and interpersonal skills.
Safe Food Handling Certification

Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions