Banquet Sous Chef
4 weeks ago
- The Sous Chef is responsible for the day to day running of his assigned kitchen.
- He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
- He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
- Has to be familiar with local requirements and sanitation regulations.
- He provide leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.
Tell employers what skills you have
Recipes
Weddings
Forecasting
Leadership
Ingredients
Food Safety
Cooking
Food Quality
Inventory
VIP
Purchasing
Hospitality Industry
Sanitation
Performance Management
Food Service
Service Delivery
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