Responsibilities:
• Directs food preparation and collaborates with executive chef.
• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Supervise the kitchen section to achieve the required standards set by the Head Chef.
• train new kitchen employees to meet restaurant and kitchen standards.
• Manage the kitchen team in the executive chef's absence.
• Resolve customer problems and concerns personally.
• Ensure freshness and quality of all menu items.
• Assists head chef with menu creation
• Plan for food design to create a perfect match between the dish’s aspect and its taste
• Assisting with determining food inventory needs, stocking and ordering.
• Taking charge of duties as directed by the head Chef
Qualifications:
• High School Diploma or higher.
• Diploma or Higher in Hospitali arts is preferred.
• Proficient in English.
• 1+ years of experience as a Sous Chef.
• High level of attention to detail.
• Great interpersonal and communication skills.
• Teamwork Oriented.
• Time-management.
• Deals with uncertainty.
Applications Accepted By:
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