The Sous Chef serves as the second-in-command in our kitchen, acting as the bridge between the Head Chef’s vision and the line’s execution. In a KTV Live House environment, speed and presentation are paramount. You will be responsible for supervising the kitchen during peak late-night hours, ensuring that high-volume orders for private suites and the main floor are delivered with consistent quality. This is a "hands-on" leadership role that requires culinary finesse and the ability to command a team in a high-energy, loud-volume atmosphere.
1. Culinary Execution & Quality Control
Line Leadership: Lead the kitchen line during service, ensuring all dishes meet established recipes, portion sizes, and plating standards.
Prep Management: Oversee daily mise-en-place to ensure the kitchen is fully stocked for high-volume night shifts.
Expediting: Act as the "anchor" between the front-of-house (FOH) servers and the kitchen, managing ticket flow to minimize wait times for KTV rooms.
2. Team Supervision & Training
Staff Mentorship: Train line cooks and kitchen assistants on cooking techniques, equipment safety, and sanitation.
Performance Oversight: Monitor staff productivity and ensure all BOH employees adhere to the venue’s code of conduct and uniform standards.
Scheduling Assistance: Support the Head Chef in creating rosters that account for concert nights and special event surges.
3. Inventory & Administrative Support
Ordering: Assist in daily and weekly inventory counts; place orders with approved vendors in the Head Chef’s absence.
Cost Management: Monitor food waste and help implement strategies to maintain food cost ($FC$) targets.
Health & Safety: Maintain a "gold standard" of cleanliness, ensuring the kitchen is always ready for health inspections and complies with protocols.
The nature of a Live House requires a Sous Chef who is adaptable and ready to step outside the kitchen door:
Menu Development Support: Creating "Specials of the Month" or limited-time snacks tailored to specific touring artists or music genres.
Technical Troubleshooting: Basic maintenance of kitchen equipment or coordinating with the venue’s facilities team during late-night breakdowns.
Emergency FOH Support: Assisting with food delivery or "room checks" during extreme peak periods to ensure guest satisfaction.
VVIP Service: Personally overseeing or preparing delicate food platters for high-profile talent or "high-roller" KTV suite guests.
All other ad hoc tasks assigned
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