Sous Chef

Duties & Responsibilities:

• Ensures smooth running of culinary operations and maintains standards within budget and outlet area.
• Motivates and leads by example.
• Checks the quality of all food production in the kitchen and maintains the highest standards.
• Communicates any operational problems to the Executive Chef.
• Ensures all live products are received in top condition and are of top quality.
• Carries out the kitchen requisitioning and ordering.
• Ensures that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Oversees the overall food cost, as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Proposes, and initiates when approved, new services and products for our guests.
• Performs any other reasonable duties as required by the department head from time to time.
• Checks standard recipes ensuring proper portion control, uniformity of taste and quality.

Qualifications / Experience:

• Culinary qualification.
• Technical knowledge and job skills training.
• Menu planning and recipes knowledge. Excellent Food and Beverage knowledge.
• Cost control awareness and ability to keep to budgets.
• Good kitchen organization experience.
• Local and international food and beverage awareness.

Benefits

• Attractive remuneration package.
• Free meals.
• Learning & Development opportunities.
• Various discounts provided within the Resort.

If you are interested, please submit your CV at the e-mail: [email protected]