Sous Chef
- Black River
- Not disclosed
- Permanent
- Added 15/08/2017
- Closing 14/09/2017
Sous Chef
Duties and Responsibilities:
- Establish and maintain kitchen standards.
- Improve productivity.
- Work in collaboartion with Kitchen Chef to control food costs on a monthly basis.
- Ensure compliance to internal rules and regulations.
- Exercise care with company assets.
- Implement and maintain high level of hygiene and health & safety standards.
- Contribute to positive reputation of the hotel within local and international community.
Candidate Profile:
- Minimum 6-8 years’ experience as Sous-Chef.
- Excellent cooking skills.
- Empathic skills.
- Optimistic and upbeat attitude.
- Genuine personal warmth.
- Leadership and Management skills.
- Ability to work under pressure and make quick decisions.
- Good communication, organisation and planning skills.
- Team oriented.