Senior Sous Chef -Mediterranean Cuisine

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. · Plan in conjunction with the Chef De Cuisine on activities, promotions, menu implementations according to the annual marketing plans. · Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned. · Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times. · Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. · Ensure disciplinary and grievance procedures are properly adhered to and followed. · Be constantly aware of customers expectations and ever changing needs. · Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. · Find ways to improve the efficiency of the operations, which will benefit our clients. · Assist the Chef De Cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards. · Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. · Conduct daily inspections of kitchens. Check food mise en place. Requirements: • Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience. • Experience in Western/Mediterranean cuisine restaurant would be added advantage