Sous Chef

Reporting directly to the Head Chef you will have responsibility for the supervision of the Team Leaders and Team Members. Also, in the absence of the GM, you will have responsibility of running the kitchen.

The main areas of responsibility will be to ensure that standards are being maintained in the following areas;

•Food Quality
•Profitability
•Timeliness of Food
•Cleanliness and Maintenance
•Performance of Supervisors and Staff
•Knowledge and adherence to all policies and procedures
•Ensuring Team Members and Team Leaders are adhering to policies and procedures
•Acting as a role model for kitchen staff
•Dealing with disciplinary actions for staff

In addition, you are personally responsible for;

•Adhering to all policies and procedures in all dealings with the public, guests, staff and managers
•Conducting second interviews and obtaining reference checks for all team member applicants alongside the Head Chef
•Maintaining communication standards within own departments and other departments
•Reporting to the Head Chef on a weekly, quarterly, semi-annual and annual basis on various objectives and figures
•Assisting in selecting kitchen department trainers
•The Executive Head Chef and/or General may assign additional duties not specified in this job description

Requirements

•Minimum two years relevant chef experience
•Ability to produce recipes within brand specification
•Working knowledge of computer word-processing systems
•Demonstrated understanding and application of basic arithmetic which will be applied to analysis and troubleshooting of P&L
•Demonstrated expertise in performing all positions within the kitchen
•Good verbal and written communication skills
•Problem solving abilities
•Ability to work in an extremely fast-paced environment
•Ability to multi-task
•Good manual dexterity skills

Contact details

• Email: Click here to reply to this ad