Sous Chef - Cold Kitchen

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.