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Sous Chef

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

Assisting the Executive Chef and Pastry Chef to ensure that the set food and pastry standards are consistently maintained and improved.

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.
  • You will also exhibit creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.
  • Responsible for overseeing daily pastry and bakery operations for all restaurants
  • 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 :

  • Degree / Diploma in Hospitality Management or other related courses in Pastry.
  • Minimum 3-4 years experience in culinary operations.
  • Excellent Knowledge of Pastry & Bakery
  • Well experienced in modern pastry, wedding cakes, chocolates, and bakery.
  • The level of service given while focusing intensely on the guest satisfaction
  • Effective communication skills and pleasant personality are a must
  • Be fully conversant with all health and safety and hygiene procedures
  • Experience working in a multi-cultural environment.
  • Organized and well planned.
  • Able to work with speed and efficiency throughout maintaining positive attitude.

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