Job Openings at Bible Translation & Literacy (E.A)

The Sous Chef Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure consistent, high quality production.

Duties and Responsibilities

• Deputize in the absence of the Head Chef.
• Assist in selecting, training, supervising and directing staff in the kitchen.
• Coordinate and participate in the activities of the Kitchen Personnel engaged in preparing and cooking food items to ensure efficient & profitable food service.
• Direct and participate in creative Menu planning & utilization of food surplus or leftovers.
• Assist the Head chef in scheduling kitchen staff according to business levels as well as allocation of specific duties.
• Assist in maintaining inventory; estimate food consumption and purchase/requisition of food and non-food items necessary for kitchen operations.
• Direct and correct the presentation and portioning of food according to our standards.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipes while maintaining portion

Qualifications

• Diploma in Culinary Arts from a recognized institution.
• Three (3) years’ experience as a Sous Chef or Chef de Parti-Saucier in an environment that offers national and international cuisine
• Be tech savvy and have a working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Excellent leadership and team building skills.
• Creative with good initiatives
• Ability to work well under pressure in a fast paced environment and flexible to work in alternate shifts
• Presentable with excellent customer service skills
• Good communication skills
• Knowledge of preparing various cuisines