Unidine was founded in 2001 with a focus on providing high quality service and an unwavering commitment to scratch food preparation. We focus wholly on providing custom culinary experiences, featuring fresh, from scratch food production with an emphasis on health & wellness. Today, our company has a national presence, yet still dedicated to delivering a unique dining experience to every one of our clients. Along the way, we have remained true to our original mission and we continue to innovate and disrupt the industry with strategic solutions.
Every member of the Unidine team is driven to deliver the highest level of service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day, which is why we are looking for the best talent in the industry.
As the Executive Sous Chef you be responsible for the food production in your kitchen(s). This Executive Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service, in addition to managing a team. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.
Essential Functions and Key Tasks:
The executive sous chef is in charge of the kitchen and is responsible for overseeing all the culinary activities
Provide assistance to executive chef in all ramifications
Oversee kitchen operations, which must be done in accordance with the organization?s standards
Update the work schedule to be assigned to each cook.
Ensure junior chefs adhere strictly to recipe review program of the organization
Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
Attach recipe review and culinary check list to culinary package for management reviews
Properly monitor cooks? working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
Ensure proper storage of fresh products and other food items
Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
Provide the all-important training to newly recruited cooks and take note of how they progress
Maintain consistency and quality in food taste in line with photos and recipes made available by the organization?s management
Closely monitor process of food preparation
Run the kitchen operations and oversee food preparation and ensure their appropriate presentation to clients.
Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards
Maintains basic food recipes, preparation, service, and storage sanitation principles.
Maintains a neat, clean, well-groomed appearance
Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel
Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions
Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals