Position: Sous Chef
Report to: Executive Chef
Location: Los Angeles, CA
Department: Hot Foods Kitchen
Overall supervision of entire Hot Food department which include:
Work with kitchen staff to produce high quality products on a consistent basisInterface and efficient react to Customer/Executive Chef requirementsImplement customer specific menu itemsMaintain HACCP standardsCulinary Quality & Menu AdherenceProduction planning and managementResponsible for Food & Quality SafetyMenu development when required and other daily operation needsAble to assist Executive Chef to create a vision for the departmentResponsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updatesEnsure compliance with airline specification, personal hygiene and food handling proceduresAssist in departmental scheduling and control of hours and food costAssist in the development and training of employeesAssist in maintaining a good relationship between the departmentsOther duties as assigned
Good communication skills with employees, a must. Minimum of one year of experience working in all Asian techniques is required.
Minimum of one year of experience in a high volume hotel/restaurant is required.
Minimum of one year supervisory experience in airline/cruise ship/ hotel/restaurant is required.
Minimum of one year experience in a high production volume restaurant/hotel is required.
Minimum of three years of general culinary experience is required.
Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, and Excel) are required.
Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.