Sous Chef

About the role

Roles & Responsibilities - Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets. - Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards. - Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current. - Conduct training on a monthly basis. - Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine - Be constantly involved in all phases of the daily operation at the outlets - Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits - Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans - Guide and lead new employees through their career in the outlets - Adheres to rules and regulations set by the Management - Monitor staff schedules, transfers, overtime, annual and statutory holiday. - Conduct staff appraisals. Minimum Qualifications/Experience: Minimum Diploma qualification. Minimum 8-year experience in Food & Beverage service. Oral and written of English required Basic knowledge in Microsoft office. Pleasant with dynamic personality. Have an absolute 'can do' attitude.

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Company Intel

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