SOUS CHEF

Sous Chef Duties and Responsibilities:
1.Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
2.Ensure all food according prepares to recipes, guidelines and standards set by the Executive Chef or hotel standards.
3.Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.

Prerequisites:

Very good knowledge of food safety, sanitation, food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.

Education:
Culinary Arts Diploma or equivalent with experience. Effectively communicate in English, in both written and oral forms. Basic computer knowledge and experience in using inventory systems preferred.

Experience:
Minimum of two years’ experience of Culinary Management experience in a full-service, structured dining establishment
Minimum a minimum of five years’ experience as a Junior Sous Chef or Chef de party (CDP) in a high volume kitchen.