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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.


  • 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.


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

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