Sous-chef de cuisine

- age 28 up + years of experience as a Sous Chef
- Understanding of various cooking methods, ingredients,equipment and procedures
- Excellent record of kitchen and staff management
Working knowledge of various computer software programs

- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Manage and train kitchen staff, establish working schedule and assess staff- s performance
- Order supplies to stock inventory appropriately
- Maintain a positive and professional approach with coworkers and customers

- Free meals at work
- Annual Vacation
- Provident Fund
- Social Security Fund
- Other Benefits