Sous Chef

Duties & Responsibilities:

•Ensures smooth running of culinary operations and maintains standards within budget and outlet area.

•Motivates and leads by example.

•Checks the quality of all food production in the kitchen and maintains the highest standards.

•Communicates any operational problems to the Executive Chef.

•Ensures all live products are received in top condition and are of top quality.

•Carries out the kitchen requisitioning and ordering.

•Ensures that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

•Oversees the overall food cost, as well as kitchen supplies, kitchen energy costs and kitchen utensils.

•Proposes, and initiates when approved, new services and products for our guests.

•Performs any other reasonable duties as required by the department head from time to time.

•Checks standard recipes ensuring proper portion control, uniformity of taste and quality.

Qualifications / Experience:

•Culinary qualification.

•Technical knowledge and job skills training.

•Menu planning and recipes knowledge. Excellent Food and Beverage knowledge.

•Cost control awareness and ability to keep to budgets.

•Good kitchen organization experience.

•Local and international food and beverage awareness.

Benefits:

•Attractive remuneration package.

•Free meals.

•Learning & Development opportunities.

•Various discounts provided within the Resort.

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