As Sous Chef, you will be:
1. Reporting to the Executive Chef
2. Helping in the preparation and design of all food and drinks menu.
3. Ensure that the kitchen operates in a timely way that meets our quality standards.
4. Filling in for the Executive Chef in planning and food preparation when necessary.
5. Manage and train kitchen staff, establish working schedule and assess staff performance.
6. Managing the kitchen inventory of equipment and their serviceability.
7. Ordering and stocking of suppliers in line with the restaurant’s requirements.
8. Complying and enforcing with all food safety and hygiene regulations at all times,
9. Maintain a positive and professional approach with co-workers and guest.
10. Enjoying a healthy work-life balance with a five-day workweek, including a permanent day off on Sundays, as part of our commitment to your wellbeing.
11. Becoming part of our family and growing your career with us.
