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Sous Chef | [WW989]
Responder al anuncioResponsibilities:
- Together with the whole kitchen team, ensure that quality culinary dishes are being served, ensuring high level and contentment.
- Report daily to the executive chef, and on a weekly basis to the restaurant general manager.
- Check deliveries, guaranteeing quality and proper documentation.
- Control and direct the food preparation process and any other relevant activities.
- Assist in constructing typical dishes ensuring the variety and quality of the servings.
- Approve and 'polish' dishes before they reach the customer.
- Plan orders of equipment and ingredients according to identified shortages.
- Oversee and organize kitchen stock and ingredients, and provide inventory reports.
- Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.
- Check setup and stocking of all stations with all supplies before lunch and dinner shifts.
- Arrange for repairs when necessary.
- Delegate and provide orders over the different kitchen departments to have all the dishes ready at the same time.
- Take over all of the chef responsibilities when he is not present.
- Oversee the work of subordinates and estimate staff workload.
- Maintain records of attendance.
- Comply with nutrition and sanitation regulations and safety standards.
- Ensure your kitchen is always clean, safe, and welcoming for the benefit of your team and guests.
- Create an environment where your team understands how important they are to our guest experience.
- Record daily HACCP reports.
- Organize and adjust weekly staff schedules to the restaurant needs.
Position: Sous Chef
Job Type: Permanent, Full Time
Location: Barcelona
Knowledge and Experience:
- Proven experience as sous chef, minimum 2 years or 1 year in a high volume restaurant.
- Ability to divide responsibilities and monitor progress.
- Up-to-date with culinary trends and optimized kitchen processes.
- Credentials in health and safety training.
- Knowledge and control of food and labor cost reports.
- Ability to spot, prevent, and solve problems efficiently.
Key Competencies:
- Commercially aware leader who ensures your team delivers exceptional food quality through each and every dish served.
- Hands-on with a professional and positive attitude.
- Passionate about food and people; care about your guests and your team, creating a positive place to be.
- Proactive in developing your people through coaching and development; lead the back of house team to be the best they can.
- Must have clear verbal and literary communication skills in English and in the local language.
- Good listener to apply your staff's suggestions and needs in order to improve operations efficiently.
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