Sous Chef

Requirements: Creativity and Creation of Menus Training and Development of the kitchen team to motivate and grow team Quality control of food Consistency of food on a daily basis every service Ordering and Cost Control of the entire kitchen Scheduling of roster Kitchen team payroll management and control Compliance with Food Hygiene and Safety standards Deliver on the brand promise Skills: Experience as a Jnr Sous Chef for at least three years Demonstrate exemplary leadership Skills Experienced Manager High standard of Food Quality Well trained palete for Western and Asian Food Positive Attitude Strong communication skills Committed to delivering a high level of customer service Excellent Planning and Organisation skills Willingness to train, inspire and develop the team Minimum 5 years of experience in culinary field