The sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. The sous chef is also required to effectively discipline underperforming staff members, and motivate them to go above and beyond the expectations of their particular roles. Outside of the kitchen, the sous chef is responsible for staff scheduling, learning & development initiatives, smoothly syncing with FOH; and any other duties as assigned .Strong spoken & written English communication skills
Expertise in menu development, R&D, kitchen operations & customer interaction
Age: 28 to 40 years.
Presentable appearance with a pleasing personality
Experience handling a minimum business of 80 L+ per month
Background in breweries will be an added advantage
Minimum 3 to 4 years of proven stability in previous roles at reputed establishments.
Degree/Diploma in Hotel Management/Culinary Arts preferred.
Spotlight
Performance bonus
Diploma, Bachelor of Hotel Management and Catering Technology (BHMCT)
