Sous Chef

Report to: Executive chefRole: Responsible for overseeing the kitchen staff, managing the kitchen when the head chef is absent, and helping to plan and execute menus. Also play a key role in training and mentoring CDPs.Directs food preparation and collaborates with the executive chef.Helps in the design of food and drink menus.Produces high-quality plates, including both design and taste.Oversees and supervises kitchen staff during opening, preparation and plating.Support the CDP in Handling the pass kitchen during rush hours.Assists with menu planning, inventory, and management of supplies.Ensures that the purchasing and store keepers are receiving high quality products and following policies.Make sure that CDPs and Commis Keep their stations clean and comply with food safety standards.Monitors and maintains kitchen equipment.Solves problems that arise and seizes control of issues in the kitchen.Train CDPs and Commis at all time specially on new dishes and recipes.Check all stores for expiration and on food safety guidelines.

Qualifications

Level 3 Food Safety certificatesMinimum 5 years relevant experienceAwareness of manual handling techniquesExperience in maintaining heavy duty kitchen equipment, and knowledgeable with all kind of chemicals.Knowledge of various cooking methods, ingredients, and procedures.Management and leadership skills.Hand-eye coordination.Time-management skills.Decision makingCompetent level of English spoken and written