
Sous Chef
1 day ago
The **Sous Chef **must demonstrate proficiency in producing consistent, quality dishes in accordance with the standards set by the restaurant. He/She will assist with supervising day-to-day kitchen operations and all food preparation.
- Preparing, cooking and presenting dishes within your speciality
- Helping the Head Chef in kitchen roster planning and oversee the entire kitchen work process
- Maintain a high standard of service at all times
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Benefits**:
- A competitive remuneration package
- 12-14 days annual leave
- Medical insurance coverage
- Work injury compensation insurance cover
- Staff Meal and uniform provided
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area
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