Sous Chef

- Diploma or equivalent education required. Minimum two
years of culinary schooling preferred
- Minimum of 5-year experience as a Demi Chef de Partie
with knowledge of most international and domestic
dishes
- Knowledge of all standard procedures and policies
pertaining to food preparation, receiving, storage and
sanitation
- Must be able to read and write to facilitate the
communication process
- Requires good communication skills in English, both
verbal and written
- Thorough knowledge of food products, standard recipes
and proper preparation
- Ability to create recipes and support material, i.e., recipe
cards, descriptions, and pictures, and to read and
visualize sam
- Ability lead and train the team to be aware of all Health,
Safety and Fire regulations and to abide by their terms
- To maintain high standards of personal hygiene at all
times
- To demonstrate the proper and safe usage of all kitchen
equipment
- Good team player
- Good organizational skills
- Ability to work under pressure

Operations
- Supervise, coordinate and participate in the preparation
of cooking Full awareness of all menu items, their
recipes, methods of production and presentation
standards
- Ensure that the Departmental Operating Budget is strictly
adhered to and that all costs are strictly controlled
- Attend meetings and briefings as determined by the
Head Chef
- Assist the Head Chef in compiling and preparing
departmental reports, correspondence and other related
paperwork
- Conduct departmental training on an ongoing basis as
outlined by the Department Head
- Ensure all staff are trained to the standard as defined by
departmental procedures
- Supervise staff efficiently ensuring maximum
performance and productivity
- Ensure that all staff provide a courteous and professional
service at all times
- Assess quality control and adhere to service standards
- Ensure cleanliness and maintenance of all kitchens areas
- Ensure all ordering and stock control information is up to
date
- Seek own solutions to obstacles that occur from time to
time
- To project a pleasant and positive professional image to
all contacts at all times
- Check that all preparation and set up is complete before
service
- Customer service
- Handle any guest complaints or problems promptly and
to ensure that all resolved/unresolved incidents are
reported to the Head Chef

Communication
- Inform on a daily basis the Head Chef and management of all relevant information in operational and personal matters, including information which does not require the Head Chef- s action
- Interact with management of other departments within areas of responsibility and develop solid working relationships with them
- Communicate regularly with Head Chef and other team members to keep them informed of policies and procedures, special further improvement plans and guest comments

Staff management
- Liaise with Head Chef in order to ensure correct scheduling of associates
- Ensure that all associates have a complete understanding of and adhere to Company- s Restaurant policies and procedures

Annual leave
Insurance
Service charge
Bonus