Sous Chef at Kabarak University

Key Responsibilities    

• Maintain records of the food that has been prepared and ingredients used
• Run the Kitchen in the absence of the Exective Chef
• Supervise and Inspect food preparation and coocking equipment on a regular basis to ensure that they are kept clean and in perfect operating order.
• Collaborating with the rest of the Culinary team to ensure high quality food and service
• Ensure that food prodcts,presentation and plating are of the highest quality and are prepared to be served in a timely manner
• Suggest new rules and procedures for optimizing the cooking process
• Manage the ingredients that should be frequently available on a daily basis
• Give attention to the productivity of the kitchen such as speed and food quality
• Assume the role of the Executive Chef in his Absence
• Ensure adherance to all standards of food quality , preparation, recipies and presentation in conjnction with the specifications
• Monitor holding and storage operations, stocking and food rotation and guarantee food service standards.
• Oversee the storage and disposal of leftovers
• Ensure conformity to the University quality Management Systems, Health and Safety Regulations
• Perform any other duty that may be assigned from time to time

Qualifications and skills    

• Diploma in Food Production or Culinary Arts
• Experience in Culinary Leadership role is Prefered
• Minimum of Three (3) years of working Experience
• Good knowledge of food production skills and must hold a valid food handlers certificate