Sous Chef at Jacaranda Hotel

WHAT YOU'LL DO
Responsibilities

• Lead, mentor and train the culinary team in your jurisdiction.
• Ensure correct preparation and presentation at a consistent level for all food items.
• Support the Head Chef with administrative responsibilities, including scheduling and payroll.
• Supervise food preparation and cooking methods, portion sizes, garnishing and presentation.

Leadership & control

• Coordinate and supervise ordering of food supplies and kitchen equipment.
• Approve products to meet quality standards, keep cost accounts and take responsibility for food preparation areas.
• Train, discipline, supervise and organize kitchen personnel regularly.
• Complete performance evaluations and recommend salary increases as warranted.

BRING YOUR EXPERTISE
Qualifications

• Diploma in Culinary Arts / Food Production
• Valid Food Handler's Certificate
• HACCP & Public Health Hygiene knowledge
• A minimum of 3 to 4 years of continuous progressive cooking experience on the line, including section leadership