Sous Chef
The selected candidate will have the following responsibilities:
Help in the preparation and design of all food menus.
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers, patients and customers
What are we looking for ?
· At least 2 years' of experience as Sous-Chef Level in Hotels and Catering business.
· Understanding of various cooking methods, ingredients, equipment and procedures
· Excellent record of kitchen and staff management
· Accuracy and speed in handling emergency situations and providing solutions
· Familiar with hospital industry’s best practices
· Computer literate (Vipertex /Microsoft Outlook/ Excel/ Word).
· Be conversant with HACCP requirements to ensure compliance thereof at work