Sous Chef

1. The first and most important role of the sous chef is to lead the kitchen in a professional, passionate and engaging manor.

2. In charge of kitchen hygiene, controlling cleaning check-lists and food storage standards.

3. Assist the Executive Chef to perform menu reviews and analyze recipes in order to determine any necessary changes - regular testing of food. Monitor food preparation methods, portion sizes, garnishing and presentation of food in order to ensure that food is prepared and presented in a correct, consistent manner.

4. Assist the Executive Chef to create specialty dishes as per seasons, special themes and events.

5. To be knowledgeable of Blush Beach food recipes both past and present.

6. Assist the Executive Chef to record full recipe descriptions for all items on menu and ensure kitchen staff is adhereing to recipes.

7. Address and resolve complaints regarding food quality and food related areas.

8. To manage kitchen staff in a fair, just manner and discuss feedback with Executive Chef. The sous chef will do his/her best to resolve staff issues prior to bringing them to the Executive Chef.

9. Drive the kitchen staff to perform at a consistent level of high quality.

10. Make and inforce working schedule for the kitchen staff.

11. Assist in hiring, introduction and training of new kitchen staff.

12. Coordinate with management team to address disciplinary problems and resulting actions among the kitchen staff.

13. Work directly with Purchasing Manager on ordering/recieving/quality of all goods for the kitchen.

14. Control and organize stock, minimize waste and product loss.

15. Monitor compliance with health and fire regulations regarding food preparation and serving.

16. Monitor/maintain kitchen equipment and ensure all equipment is handled with care, used properly, cleaned accordingly and communicate with management team when repairs or replacement are necessary.

17. Assist Executive Chef to update food cost and recipe sheets regularly.

18. Continue to develop his/her skills, cooking techniques and knowledge by reading, studying, following food trends and visiting other restaurants.

• Staff meal in staff canteen

* All benefits by law

• Being part of something new, exciting, and dynamic

1. Minimum of 2 years’ restaurant/hotel experience in a kitchen supervisory position.

2. Certificate of food production or its equivalent relevant management experience.

3. Excellent communication skills.

4. Ability to think logically to make decisions.

Or contact HR Dept: 0905575369