Sous Chef

- Control and analyze on an on-going basis as following:

+ Guest satisfaction.

+Merchandising and Marketing.

+ Operating food cost.

+ Cleanliness, sanitation, hygiene.

- Responsible for the production, preparation and presentation of all food items in areas concerned to ensure highest quality at all times.

- Assist or execute inspections of physical aspect of the food preparation areas

- Inspect perishable food items received for quality control, when requested by Executive-Sous Chef or Executive Chef

- Pass to the Chef De Cuisine and/or Executive Chef or Executive Sous Chef the daily Market List requirement.

- Produce up to date La Cheminee Restaurant, Mint Bar, Ỉn-room Dinning and Banqueting standard Recipe File for all food items on the menus including:

Sales history, Actual Cost, Potential Cost, Benefit

- Responsible for the preparation, production, presentation of all La Cheminee Restaurant, Mint Bar, In-room Dinning dishes and ensure highest quality at all times.

- Check stock and products.

- Check food items prepared by his/her subordinates and correct any mistakes immediately.

- Have knowledge of all cooking ingredients, techniques, preparation and equipment in his/her sections.

- 12 days full paid leave a year, insurances paid in accordance with the Law

- Professional working environment. Care about your career advancement

- At least 3 years up experiences in hospitality industry/ human resources

- Strong administration, organizational and communication skills.

Due to number of applications we receive, only short listed potential candidates will be contacted for interview