SOUS CHEF

Qualification & Experience

The right candidate must have a diploma and or 3 years experience in a similar role, have great interpersonal skills and great communication skills.

Your main activities include;

• ·         Organise the production of high quality food according to menu guidelines.

• ·         Supervise all members of the kitchen team according to staffing guidelines

• ·         Ensure good communication between floor staff and kitchen and within the kitchen.

• ·         Ensure that supplies and deliveries are properly ordered

• ·         Ensure that supplies and deliveries are received and accounted for

• ·         Maintain restaurant cost control systems

• ·         Achieve food cost figures according to agreed standards. 35%’s COG’s over 3 months.

• ·         Train and supervise the training of all staff, including any apprentices and trainees

• ·         Support the front of house supervisor in the management of the dining room

• ·         Ensure that the kitchen staff follow hygienic food handling practices

• ·         Organise and implement regular cleaning and waste disposal

• ·         Organise and implement safe work practices

• ·         Maintain kitchen equipment and plant with management

• ·         Report regularly on the above activities

• ·         Plan and implement menu changes

• ·         Any other duties as required from time to time