Sous Chef/ Sr. Sous Chef
Role & responsibilities
- Mobilization of new kitchen/ Units with guidance of Regional Chef/ Operations Manager. To coordinate with other department like the purchasing and merchandising departments in corporate office or regional base office where they're employed. To help in setting a budget and indicating the products and supplies necessary to fuel the business
- Responsible for the operations (production) at the Units, and provides professional leadership and direction to the production team at unit. Ensures that production team adhere with all recipes, food preparations, and presentations meet Compass specifications and commitment to quality.
- To insure a safe, orderly and sanitized kitchen at Unit. Demonstrates this by example, using proper food-handling techniques.
- Doing routine Audit of production list & documents maintained at Unit. Ensures that all stations remain stocked before and during the meal period at all units.
- Sets excellent customer service and work examples. To create ways to communicate with customers to learn about their level of satisfaction and capture feedback that are instrumental to the improvement of dining services
- Manages staffing levels at all units to insure maximum utilization of kitchen staff deployed at units. Actively participates as a member of the management team at Base Office.
- Influence in unit sales by reviewing menu and merchandising prices and, also help devise marketing strategies that widen brand awareness and generate new or repeat customers.
- Oversees kitchen staff at unit and food cost to budgetary requirements. To conduct training for passing that knowledge to the cooking staff and incorporate new dishes or food
Performs additional responsibilities, although not detailed, as advised by the sr. management at any time.
