Sous Chef

Responsibilities:

• Check and ordering of market list based on cost control procedures, recipes developments and ordering to ensure freshness and preparation of all perishable items.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
• Controlling and monitoring the optimum food cost leads to the maximum amount of hotel profit and maximum guest satisfaction
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standard in kitchen equipments and utensils are clean and in working condition at all times
• Ensure a high standard in presentation, variety and freshness for all food production.
• Ensure the market list and employee schedules are completed on time

Job Requirements:

• Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• 5 Year(s) of relevant experience
• Possess a Food Hygiene Certificate
• Preferably specialised in Food/Beverage/Restaurant Service or equivalent