Sous Chef

Location
Seychelles (SC)
Salary
1 500 USD net plus expat package, single
Posted
21 Sep 2016
Closes
19 Oct 2016
Ref
SRSSSCFNB
Job Type
Chefs, Sous Chef
Sector
Hotel
Job Level
Non-Management

Responsibilities: 

Reporting to the Executive Sous Chef and Chef de cuisine, responsibilities and essential job functions include but are not limited to the following: 

  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
  • Conduct daily shift briefings to kitchen colleagues
  • Ensure all kitchen colleagues are aware of standards & expectations
  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
  • Have full knowledge of all menu items, daily features and promotions
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned
  •  

Qualifications:

  • Previous leadership experience in the culinary field required
  • Basic computer literate in Microsoft Window applications and MC Fidelio
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively with fellow colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Good knowledge of international cuisine
  • Ability to cook for banquets and big quantities  maintaining the food cost and quality

accordingly to company standards