SOUS CHEF

MINIMUM REQUIREMENT

• A diploma in culinary arts
• 5 years’ experience in the kitchen in a 4 star banqueting environment
• Must have all round knowledge of food preparation
• Must have knowledge of financials
• Must have good management skills
• Must have good communication skills

MAIN DUTIES AND RESPONSIBILITIES

• Assume full responsibility of the kitchen in the absence of the Executive Chef
• Maintain the highest level of standards in the preparation of food items
• Plan menus, costing, and training.
• Be aware of all health and safety procedures
• Must know all equipment within the kitchen, ensure service and cleanliness.
• Must have a valid driver’s license.

CLOSING DATE: 10th February 2020