Sous Chef (H-419)

Job Responsibilities:

• Producing high quality plates both design and taste wise.
• Ensuring that the kitchen operation in a timely way that meets our quality standards, Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• observing and executing safety and hygiene regulations.
• Manage and train kitchen staff, establish working schedule and assess staff's performance

Technical skills & competencies:

• Pan Cooking Skills
• Knife Skills
• Grilling Skills
• FIFO
• Stir frying Skills
• Frying Skills
• Basic Communication
• Initiative
• Problem Solving
• Job Knowledge
• Appearance/Hygiene
• Systems Adaptability
• Aptitude/Suitability for Position
• Team Work
• Ethics & Integrity

Requirments:

• Matric / Intermediate
• 30 to 40 years of age
• 12-15 Years of Experience