SOUS CHEF

SOUTH CHEF
General duties
Assist in the preparation and planning of all food and beverage menus
Creating high quality dishes, both in terms of appearance and taste
Ensuring the kitchen operates in a timely manner that meets our quality standards
Deputizing for the Executive Chef in planning and organizing the preparation of dishes as necessary
Resourcefulness in solving any problems that arise and taking control in any problematic situation
Management and training of the kitchen staff, working hours and staff performance evaluation
Adherence to and enforcement of hygiene and safety standards
Maintain a positive and professional approach with associates and clients
Necessary qualifications
3+ years of experience as a Sous Chef
Bachelor's degree in Culinary Arts or related certification
Very good knowledge of English. An additional foreign language will be considered an advantage
Understanding of various cooking methods, materials, equipment and processes
Familiarity with industry best practices
Ability to work with various computer software programs (MS Office, restaurant management software, POS)
Provided:
Accommodation (if needed) and food
Excellent working environment