Sous Chef
1 month ago
**KEY ACCOUNTABILITIES
**Managerial Accountabilities
Organize and plan annual leave schedules
Organize training sessions for staff
Adhere to all procedures regarding Health & safety and HACCP standards
Perform any other reasonable duties as required by the department head from time to time
**Create and develop new dishes and recipes by keeping up with the latest market trend
Assist in the preparation and control of daily and weekly market lists.
**Functional Accountabilities
- Check standard recipes ensuring proper portion control, uniformity of taste and quality
- Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
- Inspect all refrigerated areas and ensure regular turnover of food items
- Check food preparation, cost, quality, quantity and portion control daily
- Be present and assist with the preparation of food
- Check existing stocks and prepare supply requisition forms on a daily basis
- Responsible for the direct supervision of all employees of the department
- Liaise with restaurant Managers and Supervisors
- Minimize wastage and spoilage by monitoring occupancy forecasts
- Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
- Adhere to all procedures regarding Health & safety and HACCP standards
- Carry out other duties as and when requested by management
- Support company's philosophy and company culture through the use of guest feedback on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
- Communicates a compelling vision
- Adapts managerial style appropriately
- Adapts plans to suit change
- Uses financial and another analytical framework
**Qualifications and experience
**Experience and Technical Knowledge
**Essential**:
- A total of 4-5 years Culinary experience
- 2 years minimum in a similar role in a 5
- international environment
**Desirable**:
- Experience working in a multi-cultural environment
- Organized and well planned
- Able to work with speed and efficiency throughout maintaining positive attitude
**Qualifications
**Essential**:
- Globally-recognized culinary qualification
- Have a minimum of 2 - 3 years’ experience in similar position, preferably in luxury environment with at least 1 year of supervisory experience
- Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Cost control knowledge, Good kitchen organization experience
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