Sous Chef

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.

• 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.

• Contact: Recruitment Team
• Reference: CatererGlobal/CTG-CONST-4351
• Job ID: 99280555