Sous Chef
Job details
A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : Market relatedSTART DATE : A.S.A.P / ImmediateREQUIREMENTS: Culinary Diploma;Preferably +/- 4 years previous in a senior chef role;Own transport;Leadership and management skills;Able to work in a team;Basic computer skills (word, excel, outlook);Excellent written & oral communication skills;Strong organizational skills;Attention to detail;Availability to work within opening hours (e.g., evenings, public holidays, weekends);Ability to work under pressure;Creative problem-solving skills; DUTIES: Manage and lead the kitchen staff in the Head Chef's absence;Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating;Oversees and organizes kitchen stock and ingredients;Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance;Keeps cooking stations stocked, especially before and during prime operation hours;Train and assess staff on the job;Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concerns;Supervises all food preparation and presentation to ensure quality and restaurant standards;Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities;Assists the Head Chef with menu creation;Monitor and maintain health and safety;Maintain staff and leave rosters;Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements;Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.HOURS:Mon Sat, 12:00 14:30 & 18:30 20:00Sun, 12:00 14:15Public holidays
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