Sous Chef

Requirements

• Certificate in Culinary
• 3 years of experience in a hotel
• Relevant experience and knowledge in food cost
• Able to work shift work and/or weekends and public holidays

Additional Information

Job Description Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen Assist in manage and handle all purchase requests, market list order and recipe costing Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met Adhere to all standards of food presentation, production, and portioning controls. Complies and ensures food hygiene policies are strictly adhered Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product. Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget. Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

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