Sous Chef

Job Responsibilities:

• Producing high-quality plates, both design and taste-wise.
• Ensuring that the kitchen operation runs 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 a working schedule and assess staff's performance

Requirements:

• Matric / Intermediate/ Graduation
• 10-15 Years of Experience - (hotel experience preferred)

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