Sous Chef at Impala Club Kenya

Details:

Basic

The ideal candidate will be a Kenyan citizen who has the following:

Key Qualifications
Professional Qualifications and Experience

• Diploma in Culinary Arts/Certification in Food and Beverage production or similar qualification
• Bachelor’s Degree in a Hospitality related field would be an added advantage
• Management and Supervisory skills
• HACCP training would be an added advantage
• Over 3 years’ experience in supervision in hospitality industry

Knowledge in Technical Areas (experience);

• Preparation before work (Mis-en-Place)
• Setting up workstations with all needed ingredients and cooking equipment
• Preparation of ingredients to use in cooking meals.
• Cooking food as per the orders received and menu
• Receiving, clarifying and reading the orders to ensure order is prepared as per the requirements.
• Ensuring great presentation by dressing dishes before they are served and dispatching then to the Service Staff.
• Ensuring the work area and equipment are clean and orderly for health preparation of food.
• Acting as a reliever to the chef including allocation of duties to stewards/casuals.
• Monitoring stock and place orders when there are shortages.
• Ensuring the gas is off while not in use to reduce wastage and for safety.
• Ensuring one reports to work on the assigned time.
• Maintaining a high level of food quality and production with the aim of exceeding guest’s expectations.
• Guiding the cooks and other kitchen staff on preparation and presentation of meals.
• Ensuring the security of all foods and equipment by maintaining procedures laid down by the Health and Safety Policy.
• Training of the kitchen staff and the service department on new menus
• Allocating duties and supervising the kitchen staff
• Handling complains that may be raised by the Member/Guests
• Any other duty as may be assigned from time to time