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Vacancy - SOUS CHEF
The Sous Chef is responsible for the overall success of all culinary venues and takes the lead in the absence of the Executive Chef. Attendance in this position is expected to meet all business needs and staff levels. Performance of this position is directly measured by success of all kitchen operations and all financial targets as well as customer and staff satisfaction.
Provides direction, sets performance objectives and conducts employee evaluations for direct reports.
Co-operate with all staff, guest, management and trainees.
Maintains a visible and hands on approach to daily production and cooking.
Demonstrates superb knowledge of various cooking techniques and presentation skills as well as teaching the staff.
Ensures that all temperature for preparation and holding are maintained at all times.
Minimize waste by preparing and storing food products as per company standards.
Ensures all presentation standards are met.
Assists in the development of menus and completing special guest requests.
Cleans and sanitizes equipment and work tables after every use.
Maintain an overall clean kitchen environment including chillers.
Ensure all food safety guidelines are in place and followed by all team members.
Report deficiencies to the Executive Sous Chef/ Executive Chef.
Ensure proper requisitioning, receiving and storing of products.
Maintain ongoing Waste control throughout all outlets and ensure proper product transfer.
Ensure All food/preparation stored on the chiller are labelled.
Assist in creating weekly staff schedule.
Manage other initiatives or duties as required.
Maintains a professional interest in culinary trends and promotes a career oriented attitude to all staff.
Assist the Executive Sous Chef/Executive Chef in controlling food and labour costs.
Participates in monthly inventory count as required.
Performs other initiatives or duties as required and assigned.
Education and Qualification Requirements:
Post-Secondary education or suitable combination of education and experience.
Excellent English communication skills; both written and verbal
Computer literacy in MS Office.
Minimum 1 years of experience as a Sous Chef; Multi Outlet and resort experience; strong banquet and catering experience preferred.
Resort/Cruise ship/International experience.
Ability to read and understand structured recipes.
Criminal record clearance is mandatory.
Valid Health Card.
ARE YOU THAT PERSON?
Please submit your resume to firstname.lastname@example.org. Kindly indicate the position applied for as the subject of the e-mail.
Deadline for submission is Monday 13th December, 2021.
Please be informed that only shortlisted candidates will be contacted.