Job Description

1. Inspect all food storage and preparation areas at least once a shift to ensure correct hygiene and food storage procedures are practiced in the assigned area. 

2. Ensure that miss-en-place to support all a la carte, buffets and function menus is duly prepared in advance. 

3. Ensure all food is prepared according to the document specifications. 

4. Set an example to all other kitchen staff in regard to grooming, uniform and personal hygiene standards. 

5. Ensure maximum productivity through effective planning and correct storage practice. 

6. Liaise closely with the Executive Chef on construction of new menus, promotional concepts and new food trends at the assigned area. 

7. Maintain a “hands on” mentality assisting in food production. 

8. In absence of the Executive Chef/Executive Sous Chef to attend morning meetings and communicate the details to other Sous Chef. 

9. Adheres to confidential information / policies obtained in day to day operations / outlined in the letter of appointment. 

10. To display a keen inquisitive and positive attitude towards developing the skills required and accept criticism and correction in a similar manner.

Job Requirement

Contact Person: HR Officer 

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