SOUS CHEF – Blue Harbour Recruitment Pte. Ltd.

VACANCY

Blue Harbour Recruitment Pte. Ltd.
Job Vacancy for Cook Islands and Vanuatu
Available Position:

Job Title: Sous Chef

The Sous Chef is the second-in-command in a kitchen, responsible for assisting the Executive Chef in overseeing all culinary operations. They play a critical role in maintaining high standards of food quality, consistency, and efficiency in the kitchen.

Key Responsibilities:

– Assist the Executive Chef in managing and directing the kitchen staff
– Ensure adherence to recipes, portion sizes, and food preparation techniques
– Monitor food quality, freshness, and presentation during service
– Coordinate and oversee the daily workflow in the kitchen
– Assist with menu planning, recipe development, and food cost analysis
– Provide hands-on training and mentorship to line cooks and junior chefs
– Ensure proper food handling, storage, and sanitation procedures are followed
– Manage inventory, ordering, and receiving of food and kitchen supplies
– Collaborate with the front-of-house team to optimize customer service
– Troubleshoot and resolve any issues or challenges that arise during service
– Fill in for the Executive Chef during their absence, as needed
– Conduct performance evaluations and provide feedback to kitchen staff
– Implement and enforce kitchen policies, procedures, and safety guidelines
– Assist with special events, catering, and other functions as required
– Perform other duties as assigned by the Executive Chef or management

Required Skills and Qualifications:

– Formal culinary training or a degree in Culinary Arts/Hospitality Management
– Minimum of 5 years of experience as a line cook or chef de partie in a high-volume, fine-dining or upscale casual restaurant
– Strong leadership, communication, and team-building skills
– Excellent knowledge of food preparation, presentation, and flavor profiles
– Proficient in menu planning, food costing, and inventory management
– Ability to work well under pressure and maintain a calm demeanor during busy service
– Commitment to upholding high standards of food safety and sanitation
– Flexible schedule, including the ability to work evenings, weekends, and holidays
– Certifications in food safety, allergen management, and other relevant areas