Sous Chef
2 months ago
Responsibilities
As a Sous Chef you will be involved in establishing culinary standards in line with the brand while working closely with the Executive Chef.
Assist in recruitment and training of the team in line with the standard operation procedures.
Assist in ensuring that the outlets provide the highest food quality consistent with cost control and profitability margins.
Supervision of kitchen team to maintain efficient and effective operations of the department.
Managing stock in order to minimize waste and maximize quality.
Assisting in budgetary and expense control as required.
Monitoring and training the team to follow all applicable laws, especially in regards to food safety and sanitation.
Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.
QualificationsDiploma in Culinary Arts or related studies
Previous experience in a similar role in a 4/5* Hotel
Knowledge on HACCP and other procedures in Food Production
Creative and attentive to details
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