Sous Chef

• 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