Sous Chef HND / BA / BSc Job

To produce the highest possible food quality in his own section, in line with appropriate food portion control, use of recipes.
Ensure proper amounts of food are in place for forecasted covers, special functions and all reservations,
Ensure proper rotation of food in the “Mise en place”
Ensure proper seasoning, portions, and appearance of food
Ensures readiness and makes priorities in case of last-minute changes
Knows how to follow applicable laws regarding food safety and sanitation
Prepares and properly sets up all food orders as they are received in accordance with recipes and proper presentation
Ensures that spoilage and wastage is kept to a strict minimum
Stores food in a proper way, covered & dated, using appropriate methods
Follows proper safety, hygiene and sanitation practices at any time
Works actively, co-ordinates the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation
Maintains the highest standard quality and portion control, prepares requisitions, checks expiry dates, identifies slow moving items and ensures that all items are properly stored by the section team
Maintains all operating equipment and report any repairs necessary
Consults with Head Chef regarding suggestions that might improve quality.
Performs any other duties asked for by Head Chef

Health and Safety

Adheres to all health, sanitation, food safety rules and regulations
Reports all potential and real hazards immediately
Fully understands & possess solid knowledge’s the kitchen’s fire, emergency and bomb procedures
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct
Co-ordinates work, and works in a safe manner that does not harm or injure self or others
Anticipates possible and probable hazards and conditions to avoid mishaps

Miscellaneous

Attends meetings and training required by the Head Chef
Maintains own working area, materials and company property clean, tidy and in good shape
Is well updated on, and possesses good knowledge of F&B promotions
Checks the restaurant reservations regularly
Accepts flexible work schedule necessary for uninterrupted service to the food production function
Continuously seeks to endeavour the knowledge of own job function

Is well updated on, and possesses solid knowledge of the following:

Restaurant fire, bomb and emergency procedures
Restaurant health and safety policies and procedures
Restaurant corporate marketing and promotional programmes
Competency and Skills Requirements
Proven experience as a chef
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Knowledge of best cooking practices

Experience and Qualification

Minimum of 5 years’ experience of working in a catering operation
Experience of delivering good quality food service
Basic food hygiene

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