Sous Chef - Western Cuisine

Requirements

• Completion of GCE 'O'; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Possesses knowledge of sanitation standards.
• Demonstrates teamwork and customer service focus.
• Knowledge of food inventory

Additional Information

- Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. - Plan in conjunction with the Superior activities, promotions, menu implementations according to the annual marketing plans. - Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned. - Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times. - Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. - Assist the Superior in compiling the annual marketing plans and budgets. - Ensure disciplinary and grievance procedures are properly adhered to and followed. - Be constantly aware of customers expectations and ever changing needs. - Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. - Find ways to improve the efficiency of the operations, which will benefit our clients. - Assist the Superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards. - Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. - Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers. - Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards. - Conduct daily inspections of kitchens. Check food mise en place. - Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former. - Assist in the preparation and control of daily and weekly market lists.

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