Kitchen - Sous Chef Cold Kitchen

As a Sous Chef you are responsible for the smooth operation of the hotel apartment kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as-

• Supervise the kitchen operation in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote health & safety