Sous Chef (Main Kitchen) - Local Candidates Only

Key Responsibilities

• Direct food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assist with organizing special events and special food promotions.
• Assist with menu planning, inventory, ordering and management of supplies.
• Ensure that food is top quality and that kitchen is in good condition.
• Oversee and supervise kitchen staff including scheduling and training.
• Offer suggestions and creative ideas that can improve the kitchen’s performance.
• Monitor and maintain kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties as assigned

Skills, Knowledge & Expertise

• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Possesses minimum 3 years experience in a similar role
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures