Sous Chef

Roles & Responsibilities · Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets. · Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards. · Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current. · Conduct training on a monthly basis. · Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine · Be constantly involved in all phases of the daily operation at the outlets · Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits · Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans · Guide and lead new employees through their career in the outlets · Adheres to rules and regulations set by the Management · Monitor staff schedules, transfers, overtime, annual and statutory holiday. · Conduct staff appraisals. Minimum Qualifications/Experience: • Minimum Diploma qualification. • Minimum 8-year experience in Food & Beverage service. • Oral and written of English required • Basic knowledge in Microsoft office. • Pleasant with dynamic personality. • Have an absolute 'can do' attitude.