Sous Chef Full Time

Job Summary

Main Duties/Responsibilities:

• Check standard recipes ensuring proper portion control, uniformity of taste and quality






• Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
• Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
• Check food preparation, cost, quality, quantity and portion control daily
• Inspect all refrigerated areas and ensure regular turnover of food items
• Liaise with other Sous Chefs and Chef de Cuisine regarding items or staff needed from other departments
• Be present and assist with the preparation of food
• Responsible for the direct supervision of all employees of the department
• Organize and plan annual leave schedules
• Organize training sessions for staff
• Be aware of, and comply with, safe working practices as laid down under FLS. This will include your awareness of any specific hazards at your work place
• Adhere to all procedures regarding Health & safety and HACCP standards.

Candidate Profile

• Globally-recognized culinary qualification
• Have a minimum of 4 – 8 years’ experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience.
• Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organization experience.
• Have the ability to handle multiple tasks at one time.
• Willing to work a flexible schedule and holidays.
• Train the Trainer, Up-selling skills training, HACCP.
• Reading, writing and oral proficiency in English language
• Organized and well planned.
• Able to work with speed and efficiency throughout maintaining positive attitude.
• Experience working in a multi-cultural environment.
• Intermediate level – Microsoft Office applications- particularly Excel and Power Point.