Sous chef

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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:

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

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

Your team and working environment:

• Dynamic working environment.
• Defined development career path.
• Friendly and supportive team