Position: Sous Chef
Responsibilities:
- Streamline receiving procedures to ensure that only the best quality and the right quantities are received from both the suppliers and the stores.
- Supervise preparation of mis-en-place (production) to ensure consistent quality production and proper use of recipes.
- Work closely with the Unit chief in maintaining and improving the quality of food and service offered to our customers.
- Combine efforts with the Unit chef in ensuring strict controls of proper preparation, cooking, storage, presentation and service are adhered to by all members of the team.
- Ensure that all our storage facilities and other equipment are properly utilized, cleaned and well kept.
Qualifications:
- Diploma in Food production or a related field.
- At least 3 years progressive work experience in the hospitality industry.
- Have knowledge of food costs and controls
- Have extensive knowledge on kitchen management
- Have exceptional employee relations skills with ability to train.
Send your resume to:
By Thursday 27th November 2024
