Sous Chef/Junior Sous Chef - Italian Kitchen

- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Co-ordinate and organize menu production and food service
- Prepare for menu production and food service
- Cook and serve menu items for food service
- Co-ordinate and complete end of service requirements
- Work co-operatively as part of a kitchen production team.
- Display methods of leadership used to manage staff performance which encourages participation in the work environment.
- Display characteristics of a work environment which encourages teamwork and fosters staff motivation.
- Apply financial information to management activities.
- Establish and maintain a purchasing and ordering system.
- Establish and maintain a financial control system.
- Maintain a production control system.
- Select and utilize technology.

Maintain standard of food quality and production. Train, motivate and supervise kitchen brigade. Control food costs and coordinate the food service operation in line with demand.