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