SOUS CHEF – Total-Base Services Guyana Inc.

We are seeking a talented and experienced Sous Chef to join our dynamic culinary team. Be responsible for preparing high quality meals, in compliance with Company standards, menu specifications and production schedules. Supervise kitchen assistants in the preparation of meals, complying with safety, hygiene and quality standards.h Work closely with the GM/Head Chef and provide support to the kitchen staff.

• High school diploma or equivalent (mandatory).
• Culinary arts degree or certification from a recognized institution (preferred).
• Food safety and sanitation certification (e.g., ServSafe or equivalent).
• Additional training or workshops in advanced culinary techniques (a plus).

Knowledge

• Service to the customer
• Administration
• Production and processing of food
• Procedures operational of kitchen
• Raw material

• Skills

• Communication verbal
• Literacy computing
• Skills interpersonal
• Reasoning logical
• Resolution of problems
• Administrative and organization
• Management of resources.

Attributes

• Innovative
• I am integral
• With initiative and assertive
• Tolerant to the stress and the pressure
• Creative
• Proactive
• Attention to the detail
• Motivated put deadlines
• Oriented to the people

• Participate in the planning and development of recipes and menus, including estimating food and labor costs and food supply needs.
• Determine the presentation of the foods.
• To check the quality from the raw material to ensure that the standards and specifications are met.
• Instruct, coordinate and supervise cooks in the kitchen, in the decoration and presentation of food.
• Monitor the quality of the dishes in all to the phases of preparation and presentation
• Prepare, season and cook food of specialty and complex dishes .
• Ensure what all the meals of the diet are specially prepared in compliance with nutritional requirements.

Production of the Food

• Perform and supervise food production activities, e.g. proper cleaning, cutting, marinating , seasoning, cooking food, etc.
• Coordinate and control kitchen assistants in food storage.
• daily operations in the kitchen, which includes planning and directing all food preparation.
• Monitor material consumption and order the food and equipment needed on a daily basis to meet the daily production plan.
• Ensure that the food served in the unit satisfies the highest possible standards of quality and taste.
• Supervise and oversee the preparation and cooking of a wide variety of foods, adhering to a fast-paced production schedule.
• Ensure that recipes are strictly adhered to and that the food served is of the highest quality.

• Connection with the Customer
• Be constantly aware of the needs of customers, continually striving to create a service-oriented environment.
• Interact with customers to assess your satisfaction by the meals and services.
• Resolve to the complaints of the customers
• Accordance with Health and Security and Handling of the Food
• Maintain dining room, kitchen, food storage facilities in compliance with health regulations and Company standards .
• In your area of responsibility, ensure that the kitchen and its operations comply with all health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with Standard Operating Standards ( SOP’s).
• Ensure protective clothing is always clean and used as required.
• Ensure that cleaning is done properly ( i.e. within the area It is your responsibility to ensure that work surfaces and utensils are properly washed and sanitized, that the unit’s drains are kept clean, and that all trash and waste are removed).
• Ensure that fresh fruits and vegetables, dairy products , meat, fish and poultry are stored and rotated to maximize freshness and minimize waste.
• Inspect the kitchen and dining room for compliance with the sanitary standards, care and maintenance of equipment.
• Supervision from the Team
• Empower the guys in Procedures Operational Standardized who serve to guide your approach to work.
• Implement your Procedures Operational Standardized through consistent application and communication.
• Ensure that the guys understand your procedures and sign the relevant documents.
• Perform meetings weekly with the guys to find out their problems encountered and resolve associated issues.
• Manage the performance of the team to determine opportunities for development and take advantage of potential.
• Measure the performance of the team in one system soft point which includes punctuality and the use of required uniforms, among others.
• Monitor the team using the system of score hard point that focuses on technical execution.
• To lead with the problems of the team put quite a lot of discussion into individuals striving to get to the root cause of the problem.
• Work in Team Effective and Self- Management
• Take ownership and responsibility for tasks and activities , and demonstrate effective self-management in terms of planning, prioritizing and self-development .
• Follow up to ensure that quality and productivity standards are maintained correctly and consistently in the work.
• Inform relevant parties in case of unfulfilled tasks or deadlines, the possible risks of this, and provide appropriate resolution.
• Manage the expectations of the colleagues and communicate appropriately.
• Demonstrate readiness to to help others and “to make an additional effort” to  fulfill the goals and objectives from the team.

• Competitive Salary
• Opportunities for professional development and training.
• A supportive and dynamic work environment.