Sous Chef - (Continental Cuisine)

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• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

• Ensure personal cleanliness and proper deportment of all team members

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

• Discuss with the Executive Chef and recommends menu price adjustments

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

• Assist in the development and implementation of new menu items and seasonal specials

• Oversee and coordinate food preparation and cooking activities in the kitchen

• Maintain high standards of food hygiene and safety, ensuring compliance with all relevant regulations

• Train and mentor junior kitchen staff, fostering a positive and productive work environment

• Manage inventory levels and place orders for ingredients and supplies as needed

• Assist in creating and maintaining recipe books and standard operating procedures

• Participate in menu planning and costing to ensure profitability

• Step in for the Executive Chef in their absence, assuming full responsibility for kitchen operations

• Collaborate with front-of-house staff to ensure smooth service and address any customer feedback or concerns

• Contribute to the overall success of the restaurant by maintaining high-quality standards and fostering a culture of excellence

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage