Job Summary
Main Duties/Responsibilities:
- Check standard recipes ensuring proper portion control, uniformity of taste and quality
- Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
- Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
- Check food preparation, cost, quality, quantity and portion control daily
- Inspect all refrigerated areas and ensure regular turnover of food items
- Liaise with other Sous Chefs and Chef de Cuisine regarding items or staff needed from other departments
- Be present and assist with the preparation of food
- Responsible for the direct supervision of all employees of the department
- Organize and plan annual leave schedules
- Organize training sessions for staff
- Be aware of, and comply with, safe working practices as laid down under FLS. This will include your awareness of any specific hazards at your work place
- Adhere to all procedures regarding Health & safety and HACCP standards.
CANDIDATE PROFILE
- Globally-recognized culinary qualification
- Have a minimum of 4 - 8 years experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience.
- Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organization experience.
- Have the ability to handle multiple tasks at one time.
- Willing to work a flexible schedule and holidays.
- Train the Trainer, Up-selling skills training, HACCP.
- Reading, writing and oral proficiency in English language
- Organized and well planned.
- Able to work with speed and efficiency throughout maintaining positive attitude.
- Experience working in a multi-cultural environment.
- Intermediate level - Microsoft Office applications- particularly Excel and Power Point.
