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Sous Chef - Oriental

Sous Chef assists the Outlet Chef in all his duties and responsibilities and is called to replace him as the head of kitchen outlet whenever he is absent.

DUTIES AND RESPONSIBILITIES:

  • Provides functional assistance and direction to the kitchen operation as assigned.
  • Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
  • Establish the rota for the staff
  • Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following:
  1. Quality levels of production and presentation in their respective areas.
  2. Guest satisfaction
  3. Cleanliness, sanitation, and hygiene.
  4. Ensures optimum performance in all of the above areas as assigned.
  • Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
  • Assists in maintaining effective employee relations.
  • Assists with Banqueting when required.
  • Assists the Outlet Chef in conducting formal and on-the- job training sessions for kitchen employees.
  • Assists the Outlet Chef in the completion of market lists in accordance with Ephelia quality and quantity standards. Checks perishable food items received for quantity and quality standards.
  • Informs on a daily basis the Outlet Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
  • Assists the Outlet Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
  • Provides hands on supervision and assistance in all Kitchen areas assigned by Chef
  • Performs related duties and special projects as assigned.

CANDIDATE REQUIREMENTS:

  • Minimum 3-4 years experience in culinary operations.
  • Be fully conversant with all health and safety and hygiene procedure

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