Requirements and skills;
The Sous Chef leads the kitchen brigade with the guidance of the Executive Chef. This position is responsible for managing the output from the kitchen and ensuring quality assurance, food management processes, and recipe consistency are all at the expected standard. Key duties of the role include:
· Able to supervise the quality and consistency in outlet as well as all function orders.
· Oversee cost control and budgeting, and be able to identify opportunities for improvement of food/labor costs.
· Be involved in Recruitment, Training and Development of the culinary team.
· Maintain knowledge of local competition and suppliers as well as keep up with general industry trends.
· Ability to design new menu and come up with new concepts.
Qualifications
You will be an experienced chef, with the confidence to share your knowledge and perspective with our enthusiastic kitchen brigade. In the absence of the Executive Chef, you will be expected to run the kitchen as the sole point of leadership.
To achieve this you will need:
· A strong background facilitating Multiple Cusines Specially Continental Cusine.
· Your experience will include significant time training and working in large 5 star hotels and resorts.
· You will need a strong knowledge of the HACCP management system and administration work.
Additional Information
Min of 04-05 years working experience as sous chef.
Fluency in English
additional languages are a plus
.
Job Type: Full-time
Pay: From BD550.000 per month