Job Description
- Maintaining and running of kitchen in absence of Executive Sous Chef
- Maintain stock control, ensuring that stock levels are in line with Company requirements.
- Monitoring training of all members of kitchen staff and assessing progress.
- Drive the development of menus and dishes is as per SOP and completed in a timely period.
- Ensuring correct stock rotation of food and ordering food goods from suppliers.
- Checking and ordering of equipment via correct channels.
- Additional responsibilities in absence of line manager or senior employee.
- Lead, coach, mentor the team as well as drive the daily operations of the pastry section
Qualifications
- 3 years as Sous Chef in a 5 star or Premium Hotel
- Great & proven leadership skills
- Excellent planning & Organizational Skills
- A creative approach to the production of high-quality foods and knowledge of bakery
- Excellent leadership & training skills
- Ability to multi-task and meet deadlines
- Up to date with current trends
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