Sous Chef - Labourdonnais Waterfront Hotel
- Port Louis
- Negotiable
- Permanent
- Added 21/08/2024
- Closing 20/09/2024
- Nitisha Chunwan
Be responsible for the smooth operation of the kitchen, ensuring consistency and quality of all food items as per the agreed standards and whilst respecting portion control.
Core Responsibilities:
•Be responsible for the smooth operation of the kitchen, ensuring consistency and quality of all food items as per the agreed standards and whilst respecting portion control
•Participate in the design of menus and purchase all food and food related products in adherence with budgeted food cost and ensuring minimum wastage
•Ensure that food stock levels are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
•Make sure the hygiene and food safety standards are met in all stages of food preparation
•Maintain all operating equipment through due care and diligence.
•Remain updated of the latest culinary trends, putting forward innovative ideas and recommendations
•Lead, Coach and train the kitchen team to deliver the best culinary experience to our guests
•Prepare the timely mise en place as per set standards.
•Ensure full compliance with food hygiene and safety standards.
•Any other cognate duties as delegated by Reporting Line.
Core Profile:
•Relevant degree or professional certifications in culinary arts or related field
•At least 4-5 years work experience in a similar position, preferably in a 4 star Hotel.
•Creative and Flexible
•Eye for detail to achieve operational excellence
•IT Literate and proficient in MS Office
•Strong leadership and managerial skills.
•Experience with high volume production
•Ability to manage individual and team performance.
•Excellent organizational and time management skills
•Excellent communication skills both written and verbal.
•Has a calm approach to stressful environments
What we offer:
- Five days working 2 days off
- Competitive salary
- Health insurance
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