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Sous Chef

  • Location:
  • Salary:
  • Job type:
  • Posted:
    6 months ago
  • Category:
  • Deadline:
    September 6, 2019



  • Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation,
  • The practical training of all staff under them in the section, including for new menu items,
  • The schedules, annual leaves and other staff entitlements such as staff meals,
  • To help in the daily receiving of the food items into the receiving,
  • Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.
  • Daily checking of mis-en-place, spoilage and wastage and production controls,
  • To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,
  • Checking for the correct recipe card usage and format recipe cards,
  • To delegate the daily duties for the sections and to give the daily briefing,
  • To control the costs of the sections, making sure the correct foods are used for the correct job,
  • To check on machine usage, cleanliness, and the safety aspects in the kitchen,
  • For the hygiene of the kitchen, and the closing down duties,
  • For the direct supervision of the chef de parties and their immediate area,
  • For the personal hygiene and uniform wearing of the staff,
  • To be able to substitute for the Executive Sous chef in his absence,
  • To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
  • To ensure timely and quality service of our menu items according to service specifications and guest expectations,
  • To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
  • To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,