Sous Chef - 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 Superior 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.

• Assist the Superior in compiling the annual marketing plans and budgets.

• 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 Superior 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.

• Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.

• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

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

• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.

• Assist in the preparation and control of daily and weekly market lists.

Requirements:
• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

• Possesses knowledge of sanitation standards.

• Demonstrates teamwork and customer service focus.

• Knowledge of food inventory