Asian Executive Sous Chef

  • Flying Food Group
  • May 16, 2018
Full time Food / Beverage / Hospitality

Job Description

Position:   Asian Sous Chef    

Report to:  Executive Chef 

Location: Burlingame, CA

Department: Hot Foods Kitchen

 

 

Job Responsibilities:

 

            Overall supervision of entire Hot Food department which include:

 

·       Work with kitchen staff to produce high quality products on a consistent basis

  • Interface and efficient react to Customer/Executive Chef requirements
  • Implement customer specific menu items
  • Maintain HACCP standards
  • Culinary Quality & Menu Adherence
  • Production planning and management
  • Responsible for Food & Quality Safety
  • Menu development when required and other daily operation needs
  • Able to assist Executive Chef to create a vision for the department
  • Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates
  • Ensure compliance with airline specification, personal hygiene and food handling procedures
  • Assist in departmental scheduling and control of hours and food cost
  • Assist in the development and training of employees
  • Assist in maintaining a good relationship between the departments
  • Other duties as assigned

 

 

Job Qualifications:

 

  • Good communication skills with employees, a must. Minimum of one year of experience working in all Asian techniques is required.
  • Strong knowledge of Asian cooking philosophies and principles including but not limited to Chinese, Thai preparation is required.
  • Comprehension of Asian starch compositions and applications is required.
  • Ability to explain Asian cooking techniques
  • Minimum of one year of experience in Asian cooking in a high volume hotel/restaurant is required.
  • Intermediate to Advanced knowledge of all basic Asian cooking techniques is
  • 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.

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