As a Sous Chef, you will plan, direct, control and co-ordinate the activities of the kitchen staff. Your responsibilities includes but are not limited to:-
- Assists in building an efficient team by taking an active interest in their welfare, safety and development.
- Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
- Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
- Planning of cost control
- Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
- Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
- Ensure the quality of food preparation is in accordance with the established standard.
- Quality control of ingredients
- Provides ideas for new dishes and menu planning.
- Checks food items/ingredient stock and prepares daily market list.
- Equipment Control
- Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.
Requirements
- 3 years of relevant experience in relation to the Sous Chef Position
- Good time-management skills and able to work under pressure
- Team player with good leadership and communication skills
- Able to do shift work, weekends and public holidays
