SOUS CHEF
- Pamplemousses
- Negotiable
- Permanent
- Added 14/11/2024
- Closing 14/12/2024
- Barouna Augnoo
To assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions
- Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
- Prepares duty rosters as directed.
- Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
- Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price
- Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
- Assists in the implementation of the annual promotion plan and menu change cycle.
- Helps to ensure that an accurate and up-to-date recipe bank is maintained.
- Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
- Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
- Assists in the controlling and monitoring of all kitchen expenses.
- Prepares and submits reports as directed by supervisors.
- Conducts frequent kitchen and back of house checks ensuring mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
- Assists in the selection, training and evaluation of subordinate employees.
- Coaches, counsels, disciplines and develops subordinate employees.
- Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
- Performs additional duties as directed by supervisors.
- Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
- Is fully conversant with all health and safety, fire and emergency procedures.
- Maintains a high standard of personal hygiene, dress, uniform, and body language.
- Is polite and professional in any situation where the image or regulation of the hotel is represented.
- Attends meetings and training as required by supervisors.
- Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.
Le Jadis Beach Resort and Wellness Mauritius.
- Baie aux Tortues, Le Goulet Rd, Balaclava, Balaclava, Mauritius
View More Vacancies from Le Jadis Beach Resort and Wellness Mauritius.
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