Sous Chef

Job Description

Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Conduct performance review with the team

Develop, conduct and maintain records of all staff training programs for team members focusing on their development needs, providing them with new skills to meet the changing needs of the business

Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Work Experience

Minimum 3-4 years of relevant experience in a similar capacity.

Well-presented and professionally groomed at all times.

Self-motivated and energetic.

Ability to work effectively and contribute in a team