Sous Chef at Westown Hotel

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise i.e. preparation and production of quality food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guest

Requirements

• B.Sc/HND/ND in Hospitality and Tourism Management
• Attended Culinary School will be an added advantage
• Minimum of 5years experience as a Sous Chef
• Must possess Leadership Skill
• Must be Computer Literate
• Possess Cost Control Skill
• Possess grounded understanding of HACCP and Kitchen Standard