Sous Chef

Position Description Reporting directly to the Group Executive Chef, the Sous Chef will be mainly responsible for the smooth running of kitchen operations and for the preparation and presentation of all food items, as per agreed standards and whilst respecting the budget and optimizing the costs.

Core Duties:

• Supervise the daily running of the kitchen service, ensuring that the food standards are consistent in quality.
• Lead coach and train the kitchen team to deliver the best culinary experience to our guests.
• Participate in the design of menus and be involved in purchase of all food related products with suppliers negotiating the best prices to ensure budgeted food costs.
• Prepare and ensure the correct and timely mise en place for the kitchen as per set standards.
• Assist in maintaining inventory
• Ensure full compliance with management standards such as ISO 22000; ISO 9001 AND ISO 14001
• Ensure that stock takes are produced monthly in conjunction with the Group Executive Chef.
• Any other cognate duties as delegated by reporting line.

Desired profile:

• Relevant diploma/ degree or professional certifications.
• At least 2 years work experience in a similar position, preferably in a 4 or 5 star hotel.
• Has an excellent understanding of HACCP food and health safety practices
• Creative, flexible and having a positive attitude.
• IT literate with strong leadership skills.
• Ability to manage individual and team performance.
• Ability to cope under pressure, in a calm and efficient manner.
• Excellent organizational and time management skills with an eye for details.
• Excellent communication skills both written and verbal.

Benefits include:

Attractive salary, learning and development opportunities, good social environment, pension fund, medical and surgical schemes