Job Detail

Job Responsibilities

The Sous Chef will oversee the Department, plan and be responsible for food production and management of all food while development and quality of the kitchen areas.

RESPONSIBILITIES
* Manage the opening and closing of the kitchen
* Work safely around kitchen equipment and monitor and deal with any maintenance issues
* Manage all kitchen-related office administration and third-party contractors
* Manage and maintain correct staffing levels
* Identify and take an active role in the recruitment of new staff members
* Maintain accurate food-ordering and stocking levels, including all kitchen materials
* Assist in achieving financial targets set both in Hotel & outlets
* Manage wastage through correct product measurement
* Always adhere to all company policies and procedures
* Be involved and contribute at team meetings
* Carry out instructions given by the management team 

QUALIFICATIONS
> 5 years experience in Hospitality industry
> Self-confident, proactive, and able to prioritize and make effective decisions
> Exceptional communication skills, passionate, strategic and innovative
> Able to develop strong work relationships with both Guests and Colleagues alike

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