Your day to day
Sous Chef is responsible to assist the Executive Chef in managing his assigned kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation with a focus on day-to-day operational requirements.
Responsible for the efficient and smooth running of food production within the designated Kitchens.
To control, check and supervise the kitchen operation and be hands-on as and when needed.
To ensure that associates are trained in accordance with the hotel and municipality standard requirements.
To perform all daily tasks to a consistently high standard in line with both departmental and brand standards.
What we need from you
Speciality in Indian Cuisine & Western Cuisine
Certificate in Food production or Culinary Diploma
Food Hygiene – PIC level 3
Basic & Intermediate Food Hygiene
2 years minimum experience in a similar role.
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