Sous Chef -Western/Mediterranean Cuisine

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Chef De Cuisine on activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Ensure disciplinary and grievance procedures are properly adhered to and followed.

· Be constantly aware of customers expectations and ever changing needs.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Chef De Cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Conduct daily inspections of kitchens. Check food mise en place.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in Western/Mediterranean cuisine restaurant would be added advantage