Ref. JB1805417

Sous Chef
Vision Hotels Management

• Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel.
• Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality.
• Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.
• Oversees kitchen labor and food cost to budgetary requirements.

Skills

• Minimum of 2 years working experience.
• Should have College or Culinary training and extensive cooking and food production experience.
• Commitment to quality service, and food and beverage knowledge.
• Knowledge of basic training techniques.
• Awareness of health and sanitation laws.
• Understanding of proper use and maintenance of major kitchen equipment.
• Professional communication skills, oral and written, actively supervises, motivates and disciplines employees and strong organization and leadership skills
• Ability to work in a high-energy and demanding environment.