Job summary
The Quinta do Lago Group is recruiting candidates for the position of Sous Chef for The KOKO Restaurant
Candidate Profile
- Professional Cooking Training or equivalent
- Professional Training in Hygiene and Food Safety
- Good knowledge of Food Law
- Good knowledge of Stock Management
- Mastery in delegating multiple tasks
- Communication and leadership skills
- Up to date with food and beverages trends and best practices
- Ability to work under pressure, prioritize tasks and meet deadlines
- Excellent organizational and decision making skills
- Teamwork skills
- Discipline, sense of ethics, responsibility and autonomy
- Aptitude for refined service and customer orientation
- Ability to plan, organize, adapt to change, flexibility, dynamism and proactivity
- Emotional stability, physical and stress resistance, time management, speed of execution and strong orientation towards achieving results
Key Responsibilities
- Assist the Outlet Head Chef in writing standard recipes which allow the outlet to run at an acceptable food cost
- Assist the Outlet Head Chef in minimizing payroll cost by maximizing productivity and efficient scheduling of employees
- Monitor all kitchen operating costs and take corrective action where necessary to reduce expenses
- Assist the Outlet Head Chef in developing menus, buffets and “specials” which meet the needs and which comply with the company policies and procedures and minimum standards.
- Assist in writing and updating the relevant section of the Outlet Operations Manual.
- Train kitchen employees according to the annual training plan for the kitchen and as necessary on a daily basis
- Assist in maximizing employee productivity and morale and consistently maintain discipline following company guidelines and local legislation
- Assist the Outlet Head Chef in all administrative tasks
- Work in any section of the kitchen when necessary, due to business pressure or employee shortages
