Sous Chef - European Cuisine

Sous Chef

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower thereby maximizing revenue and guest satisfaction.

What you will be doing:

• Report for duty punctually wearing the correct uniform and name badges at all times.
• Assist the Chef de cuisine and all colleagues engaged in the kitchen.
• Attend daily meetings with the Executive Chef / Executive Sous Chef regarding the menus.
• Participate in meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised.
• Hold daily and monthly meetings with department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed).
• Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets that meet the needs of the target market.
• Help in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef.
• Write specific and accurate product specifications and standard recipes for use in the computer and by the Materials manager.
• Utilize locally and seasonally available products in menus and specials wherever possible.

Qualifications:

• Good command of English and one other language used by the majority of staff.
• Minimum 5-6 years of experience in Hospitality.
• Good knowledge of Microsoft Excel, Word, and Outlook.
• Strong leadership, training, motivation, and communication skills.

Remote Work:

No

Employment Type:

Full-time