Duties: Responsibilities include supporting the Head/ Executive Chef and Senior Sous chef in overseeing kitchen operations and food preparation according to the Hotel's needs. Manages the day-to-day delivery of the food production. Maintain the Health and safety standards at 90% Maximising revenue through controlling operational efficiencies and productivities, in line with Company standards Supervise kitchen personnel. Assist in Mise En Place (See details below), food preparation, cooking, managing the food orders at the pass and overall kitchen management and standards of food production, hygiene and safety. Check, kitchen readiness, stock, storage, cleanliness, etc. prior to service and is accountable for ensuring the Minimum Customer Service Standards are being met. Assist when the senior chefs with Responsibility of Employees' training to ensure competencies in the good portion control and pleasing presentation and quality of dishes as and when the need arises. In absence of the Senior chefs, the Jnr Sous Chef is required to assist with maintaining records of cost of sales, stocktaking, etc. Responsible for the control of kitchen food stocks, purchasing, receiving, storage and issuing of goods purchased and the control, maintenance and cleaning of kitchen operating equipment and stocks.
Key Responsibilities:
5 years’ experience and track record in a 3 star hotel or similar environment of which at least 3 years’ experience must have been as a sous/ junior sous chef. Excellent record of kitchen management, and possess- Decision-making, problem-solving skills. Basic knowledge of various computer software programs (MS Office, restaurant management software, POS) Mastery in delegating multiple tasks. Communication and leadership skills. Up to date with food and beverages trends and best practices. Ability to manage employees and meet financial targets. Customer-oriented and service-minded. Ability to work shifts that meet operational requirements. Have an open and positive attitude, Be willing to perform similar functions to those contained in this document, in alternative outlets due to operational requirements. Basic knowledge of Food Costing. Must have good leadership and Coaching skills Menu engineering Cooking methodology Behavioural Competencies Decision-making
