Sous Chef

Qualification:
  • FEMALE OR MALE AT LEAST WITH AT LEAST 2 YEARS EXPERIENCE AS SOUS CHEF IN A RESTAURANT
  • OVERSEE THE DAY TO DAY OPERATIONS OF THE KITCHEN WHICH IN INCLUDES IN ROOM/ MAIN DINING/ BANQUETS AND CATERING
  • SUPERVISE MENU PLANNING AND ENSURE THAT QUALITY DISHES ARE SERVED ON SCHEDULE
  • COORDINATES THE WORK OF OTHER KITCHEN EMPLOYEES TO ASSURE THAT FOOD PREPARATION IS  ECONOMICAL/ TECHNICALLY CORRECT AND WITHIN BUDGETED LABOR  COST GOALS
  • KEEPS TRACK OF FOOD SUPPLIES IN THE PRODUCTION AND OVERSEES REQUISITION OF PRODUCTS AND OTHER NECESSARY SUPPLIES
  • ENSURES THAT HIGH STANDARD OF SANITATION CLEANLINESS AN SAFETY ARE MAINTAINED THROUGHOUT ALL KITCHEN AREAS AT ALL TIMES
  • HAS ADEQUATE KNOWLEDGE IN COOKING TECHNIQUES AND DEVELOPS STANDARD RECIPES AND TECHNIQUES FOR FOOD PREPARATION TO ENSURE HIGH QUALITY OF FOOD
  • KNOWLEDGEABLE IN FOOD PREPARATION SERVICE AND PROFITABILITY IN THE KITCHEN ACCORDING  TO THE STANDARDS SET BY THE MANAGEMENT
  • DEVELOP AND REFINE SPECIFICATIONS FOR NEW AND EXISTING PRODUCTS
  • PROVIDE STAFF WITH THE NECESSARY TRAINING/ COACHING AND MENTORING IN THE ATTAINMENT OF:  COST SAVING TARGETS AND IMPROVING PRODUCT QUALITY
  • PROCESSES IMPROVEMENTS FOR GREATER EFFICIENCY AND MEETING PROJECT GUIDELINES
  • EXCELLENT BUDGETING AND PLANNING, CONTROL AND ORGANIZING SKILLS
  • SAFEGUARDS THE CONFIDENTIALITY OF TECHNICAL DOCUMENTS WHICH INCLUDES BILL OF MATERIALS, FORMULATIONS, RECIPES PRODUCT INFORMATION SHEETS
  • PERFORMS ANY OTHER RELATED DUTIES AS DEEMED NECESSARY TO SUPPORT THE COMPANY'S OBJECTIVE

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