Sous-Chef

Reporting to the Executive Chef, the selected candidate will have the following responsibilities:

·       Help in the preparation and design of all food menus.

·       Ensure that the kitchen operates in a timely way that meets our quality standards

·       Fill in for the Chef in planning and directing food preparation when necessary

·       Resourcefully solve any issues that arise and seize control of any problematic situation

·       Manage and train kitchen staff, establish working schedule and assess staff’s performance

·       Order supplies to stock inventory appropriately

·       Comply with and enforce sanitation regulations and safety standards

·       Maintain a positive and professional approach with coworkers, patients and customers

What are we looking for ?

·       At least 2 years' of experience as Sous-Chef Level in Hotels and Catering business.

·       Understanding of various cooking methods, ingredients, equipment and procedures

·       Excellent record of kitchen and staff management

·       Accuracy and speed in handling emergency situations and providing solutions

·       Familiar with hospital industry’s best practices

·       Computer literate (Vipertex /Microsoft Outlook/ Excel/ Word).

·       Be conversant with HACCP requirements to ensure compliance thereof at work