Sous Chef at Flexi-Personnel

Job Description

Specification

• Work with the outlet head chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Come up with new dishes which appeal to the clients, whenever required.
• Establish the working schedule and organize the work in the kitchen.
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients.
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
• Assist the head chef in training the auxiliary kitchen staff in order to
  provide best results in minimum time and using at the maximum the
  available resources.
• Maintain order and discipline in the kitchen during working hours.
• Ensure stock takes are produced monthly, in conjunction with the outlet head chef.
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

Requirements

• Degree /Diploma in Food and Beverage production from a reputable institution.
• At least 4 years’ experience in a busy 4/5-star kitchen/high end catering facility.
• Good communication skills.