Sous Chef

Job Description

Possess good man-management, decision-making, problem solving, communication and training skills;

Be able to promote team-building spirit within the work place;

Be able to assist in planning roster and deployment of staff;

Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;

Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;

Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;

Be able to carry out ordering according to load requirements, follow proper stock control and rotation;

Be able to ensure that staff adhere to HACCP and medina food safety requirements;

Supervise meals produced, according to menu specifications, production schedules and menu cycle;

Monitor the performance of machines/equipment and report any malfunction;

Prepare adhoc special requests for dishing last minute.

Job Requirements

Preferably with minimum 8 years of relevant experience as a chef

Able to use the computer for emails, MS Office, and systems related to areas of work

Possess good decision-making, problem-solving, communication and training skills

Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation

Be able to promote team-building spirit within the work place