The Outlet Sous Chef is under the general guidance and supervision of the Chef de cuisine, and within the limits of established Lemuria policies and procedures, assists in overseeing and directing all aspects of the kitchen operation.
Duties And Responsibilities:
Assists the Chef de cuisine in supervising the operation of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
Responsible for the preparation of staff Rotation on a weekly basis.
Assists the Chef de cuisine in controlling and analyzing, on an on-going basis, the following:
Quality levels of production and presentation in their respective areas.
Cleanliness, sanitation, and hygiene in accordance with ISO22000.
Ensures optimum performance in all of the above areas as assigned.
Assists the Chef de cuisine 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 assigned to the particular outlet.
Assists the Chef de cuisine in conducting formal and on-the- job training sessions and maintaining training records for kitchen employees.
Assists the Chef de cuisine in the preparation of market lists for his outlet in accordance with the resort quality and quantity standards. Checks perishable food items received for quantity and quality standards.
Informs on a daily basis the Chef de cuisine of all relevant information in operational and personal matters, including information which does not require the Chef De Cuisine action.
Assists the Chef de cuisine 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
Implement and maintain ISO 22000 standards
Prepare and conduct training
Prepare and conduct training on LQA standards
Any other Duties assigned by the management.
Diploma in Food Production /A Culinary Diploma/degree from a recognised hospitality school preferred
Minimum 3-4 years experience in culinary operations.
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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