Job Detail

Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service.

Responsibilities
• Prepare and cook a wide range of international dishes.
• Develop new menu options based on seasonal changes and customer demand.
• Resolve customer problems and concerns personally.
• Overseeing the kitchen staff which is involved in preparing, scheduling and delivering training.
• Managing staff performance, ensuring that kitchen safety standards are up to date and comply with health, safety and sanitation standards.
• Assist with menu planning / menu design, inventory control and supply management.
• Monitors and maintains kitchen equipment.
• Train new kitchen staff to meet restaurant and kitchen standards.

Qualifications
• Culinary degree or diploma
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity of food preparation
• Excellent knowledge of quality food operations
• Passion for leadership and teamwork
• Attention for detail to achieve operational excellence
• Excellent guest service skills
• Ability to multitask and work quickly under pressure
• Knowledge of health and safety standards