SOUS CHEF

General Requirements

• Bachelor/Master in Culinary
• HACCP certification or related Food safety & hygiene practices
• Fluent in English, both spoken and written
• Minimum 3 years experience in related field and supervisory position

Job Specification

• Directs food preparation and collaborates with Executive Chef
• Oversees and supervises kitchen staff
• Assists with menu planning, inventory, and management of supplies
• Ensures that food is top quality and that kitchen is in good condition
• Keeps stations clean and complies with food safety standards
• Offers suggestions and creative ideas that can improve the kitchens performance
• Determine on the basis of the expected volume of business, the quantity of food to be prepared, being careful to hold overproduction or underproduction to a minimum
• Prevent the use of spoiled or contaminated products in any phase of food preparation
• Develop menus and set standard recipes (as per SOPs) which allow the hospital to run at an acceptable food cost, thereby satisfying guest needs and expectations
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Make sure the food is delivered on time for guests, buffets, events, and set them up properly
• Train kitchen colleagues according to the monthly training plan, food quality feedback report, hygiene reports and any other highlighted areas for improvement/development that would benefit the department
• Maintains decorum at all times when in public areas
• Comply with all policies and procedures
• Perform any duties as required by the Executive Chef