Sous Chef at Jemi Neil Consulting

ROLE RESPONSIBILITIES

• Ordering quantities of raw food in line with meal numbers, menu planning, and portion control
• Supervising the work of catering staff, including allocation of duties and work rotas.
• Developing relationships with food suppliers.
• Coordinating Culinary club.
• Undertaking all other catering activities, and ensuring the smooth running of the service.
• Management and control of food costs within the given budget.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

ROLE REQUIREMENTS

• The ideal candidate should possess a degree in human nutrition or relevant fields
• Must be versatile in his/her cooking skill and must be able to pass culinary knowledge to the children.
• Must possess over 4 years past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.