SOUS CHEF

The Sous Chef must demonstrate proficiency in producing consistent, quality dishes in accordance with the standards set by the restaurant. He/She will assist with supervising day-to-day kitchen operations and all food preparation.

• Preparing, cooking and presenting dishes within your speciality
• Helping the Head Chef in kitchen roster planning and oversee the entire kitchen work process
• Maintain a high standard of service at all times
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Benefits:

• A competitive remuneration package
• 5-day workweek (subject to business requirements and Company objectives)
• 12-14 days annual leave
• Medical insurance coverage
• Work injury compensation insurance cover
• Staff Meal and uniform provided
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area

The Sous Chef must demonstrate proficiency in producing consistent, quality dishes in accordance with the standards set by the restaurant. He/She will assist with supervising day-to-day kitchen operations and all food preparation.

• Preparing, cooking and presenting dishes within your speciality
• Helping the Head Chef in kitchen roster planning and oversee the entire kitchen work process
• Maintain a high standard of service at all times
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Benefits:

• A competitive remuneration package
• 5-day workweek (subject to business requirements and Company objectives)
• 12-14 days annual leave
• Medical insurance coverage
• Work injury compensation insurance cover
• Staff Meal and uniform provided
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area