The Sous Chef assists with managing and overseeing operations in the kitchen as well as the kitchen staff of an outlet. He/She plans menus and liaises with suppliers and controls the budget. He/She ensures the quality of kitchen operations is maintained at all times.
Summary of Duties & Responsibilities:
- Provide support to the Executive Sous Chef
- Source authentic cuisine based products
- Menu design
- Preparation of meals
- Creation of signature dish or dishes
- Ensure restaurants operate efficiently and at a high standard
- Maintain Cost Control Procedures
- Assist with the purchasing of Food items
- Control Manning
- Schedule employees
- Ensure HACCP standards and other health and safety regulations are maintained
- Maintain high culinary standards
- Ensure standard operating procedures are maintained
- Recruit, train and motivate staff
COMPETENCIES
- Good supervisory skills
- Excellent interpersonal skills
- Excellent communication skills both verbally and in writing
- Ability to work in a fast- pace, high energy and demanding work environment
- Ability to work under pressure
- Good knowledge of the hotel operations or ability to learn quickly
- Team player with an ability to motivate team members
- Dedicated, hard-working, self – motivated and solution oriented
- Excellent time management skills; ability to prioritize and coordinate details; ability to multi-task and use initiative.
- Ability to work flexible hours and multitask
- Practice safety standards at all times
- Bachelor’s degree in culinary science or relevant field.
- A minimum of 3 years’ experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Competitive Compensation Package
- Health & Life Insurance
- Pension Plan
We thank all applicants for their interest but only shortlisted candidates will be contacted.
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