SOUS CHEF

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

 KEY RESPONSIBILITIES

• Participate in the planning and costing of menus
• Develop and write standard recipes
• Develop new dishes and products
• Ensure that outstanding and consistent culinary technical skills are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and implement HACCP systems
• Maintain personal hygiene
• Perform other duties and assignments as directed by the immediate Superior / Head of Department from time to time.