Sous chef

at  Kitopi

WHAT ARE WE LOOKING FOR?

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• 5 years experience in the culinary, food and beverage, or related professional area.
• Demonstrate a strong understanding of one or more of the following cuisines: Italian, Lebanese, Mexican, Bakery, Oriental, International, Butchery, Both hot and cold section.
• Should have excellent communication skills, management skills as well as good planning, organizing and analytical skills.

• Ensure that all food items in his / her section are prepared, cooked and served in a safe and hygienic manner and in accordance with the company policies and clients’ requirements to maintain the company’s reputation and clients’ confidence.
• Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of the workflow and to prevent any subsequent delays in operational flow of work.
• Ensure that assigned staff receive and follow given recipes and methods, wastage is kept to a minimum and in case of uplift changes, items are utilized appropriately.
• Assist in the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish so as to help maintain the requirement of the clients.
• Check and ensure that the dish is correct in weight, presentation and items are prepared as per brand specifications, and food products are coded and dated with color labels.
• Ensure that a proper stock rotation is maintained, on time deliveries, high quality service and strict adherence to the laid down hygiene procedures.
• Maintains purchasing, receiving and food storage standards.
• Ensure that staff maintain discipline, are well-trained and are rotated between sections to become familiar with all aspects of the production.
• While handling daily operational activities, find solutions to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
• Supervise the staff in the implementation of work procedures in his/her section, report any non-conformance to the seniors if it cannot be immediately corrected and propose solutions.