Sous Chef

• Supervise the kitchen operation in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines.
• Monitor regular standards of production to ensure the highest level of quality.
• Monitor all aspects pertaining to the control of the hotel’s food cost.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical.
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
• Ensure consistent on-the-job training sessions for culinary colleagues and promote health & safety.

Skills
Education, Qualifications & Experiences
You should have a professional kitchen apprenticeship or chefs training course and at least three years of experience in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential.