Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

What you will be doing:

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine and all colleagues engaged in the kitchen
• Attend daily meetings with the Head Chef regarding the menus
• Attend meetings as required in the Operational Manual
• Hold a daily and monthly meeting with his department kitchen colleagues
• Establish culinary standards specific to banquets which meet the needs of the target market.
• Planning of menus and recipes and test samples
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".

Qualifications:

• 3 years experience as Sous Chef, Head Chef or similar position
• Strong communication skills, verbal, listening and writing
• Innovative, pro-active and reliable
• Ability to work well under pressure and in a multi-cultural environment
• Basic Food and Hygiene training certification
• Managerial & Computer Skills
• High Communication Skills and fluent in English. Additional Language is a plus
• Knowledge of Product Specification
• Creative in terms of quality/presentation of food