Sous Chef – Hotel X 03

Job description

Description:

Job Purpose

The Sous Chef will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Ensure the highest food quality appropriate to the market by assisting the Senior Sous Chef/Executive Chef in all areas of kitchen operations. Oversees the kitchen and all aspects of operations in the absence of Senior Sous Chef/Executive Chef. recruiting new employees, responding to customer issues, and developing new menu options. Supervises the proper set-up of each item on menus and insures their readiness

Summary of Responsibilities:

Develop new menu options based on seasonal changes and customer demand.
Adheres to the Hotels standards of food quality, preparation, recipes, and presentation
Assist with the preparation and planning of meal designs.
Ensure that kitchen activities operate in a timely manner.
Ensures proper staffing and adequate supplies for all stations
Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Create schedules for kitchen employees and evaluate their performance.
Adhere to and implement sanitation regulations and safety regulations.
Manage the kitchen team in the executive chef’s absence.
Ensures that employees work in a safe manner that does not harm or injure self or others
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation
Resolve customer problems and concerns personally.
Monitor and record inventory, and if necessary, order new supplies.

Required Skills and Competencies 

Excellent communication skills
Attention to detail
Excellent Organizational Skills
Strong Time Management Skills
Strong Leadership Skills
Teamwork-oriented with outstanding leadership abilities.
Excellent interpersonal skills
Flexible attitude and a good team player
Ability to work under pressure
Excellent Problem Solving Skills
QHSE awareness and focus
Primary Areas of Accountability:

Qualifications and Experience

Qualification in any of the following fields; Food Production/ Culinary / Hotel Management / Food Service Management or related field
At least a minimum of 3-4 years in kitchen experience in similar position at local or at an international level
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Good understanding of MS Office and restaurant software programs.
Fully understands the hotel’s fire, emergency, and bomb procedures
Must have adequate experience of international specialties
Proficient in computer programs (word, excel, email) for easy stock taking, record keeping and email purchase requests.
Knowledge of International languages will be a plus (English and another language)

QUALIFIED & EXPERIENCED FEMALES ARE ENCOURAGED TO APPLY FOR THIS POSITION

If you meet the hiring requirements for the position, please email your CV in MS Word and Cover Letter clearly stating your salary expectations to: jobs@bemconsult.com & Cc bemconsult8@gmail.com   

Note that, all communications will be kept in the strictest of confidence. If you do not receive communication within 21 working days of the closing date of the advert, please consider your application unsuccessful. 

DO NOT SEND CERTIFICATES AT THIS STAGE