Sous Chef

Objectives of this Position

• Contributes to guest satisfaction:
• by preparing "hot" and/or "cold" dishes in line with the concept procedures and the supervisor's instructions
• by helping deliver the dishes
• by respecting the food health and safety standards and procedures
• Contributes to the appropriate management of raw materials.

Duties and Responsibilties
Professional Techniques / Production:

• Creates and presents the dishes in line with technical guidelines and the supervisor's instructions
• Adapts work to fluctuations in volume of guests, to special events and particular guests
• Helps receive deliveries and tidies food items according to the storage guidelines
• Guarantees the high standard of the dishes prepared.

Hygiene / Personal Safety / Environment:

• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment s he uses
• Applies the hotel's security regulations in case of fire etc..

Skills / Qualifications Required

• OND, HND or a Bachelor's Degree in Hospitality/ Hotel Management, Culinary Arts or any related field or a Professional Kitchen Apprenticeship
• Certification or training in Basic Cookery or a Chef's Training Course
• 3 - 5 years' work experience in any hospitality organization
• Good culinary skills
• Ability to communicate well in English
• Team spirit
• Menu knowledge and preparation techniques
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to follow directions.