Sous Chef

Main Responsibilities;

• Directs food preparation and collaborates with executive chef.
• Produces high quality cuisine, in both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Schedules staff shifts, guides new chefs and instructs on the best practices.

Requirements;

• At least 1 year experience as Junior Sous / Sous Chef within the Hospitality Industry.
• High school diploma or equivalent. Formal culinary training will be an advantage.
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills and familiarity with industry’s best practices
• Leadership, Creativity, Time-management skills
• Ability to work well under pressure.