Sous Chef

Hospitality, Catering, Travel & Tourism

Nombre de postes vacants

1

Type d'emploi

À temps plein

Responsabilités

  • Assist in the planning and preparation of menus, including special dietary requirements.
  • Oversee daily food preparation and ensure that all dishes are prepared to the highest standards.
  • Ensure portion control, presentation, and food safety compliance.
  • Lead and supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
  • Provide guidance and mentorship to junior kitchen staff, encouraging skill development.
  • Ensure kitchen staff adhere to recipes, portioning, cooking, and serving standards.
  • Assist the Executive Chef in planning and ordering food supplies and maintaining inventory.
  • Ensure proper equipment maintenance and kitchen cleanliness according to health and safety standards.
  • Monitor food storage, ensuring items are stored correctly to minimize waste and maintain freshness.
  • Maintain high standards for food quality, taste, and presentation.
  • Conduct regular quality checks on dishes before they are sent out.
  • Ensure compliance with health, safety, and hygiene regulations at all times.
  • Work closely with the Executive Chef and other kitchen staff to ensure smooth kitchen operations.
  • Collaborate with the front-of-house team to ensure a positive guest experience.
  • Provide constructive feedback and participate in training sessions.
  • Assist in creating and refining menus, incorporating seasonal ingredients and customer preferences.
  • Experiment with new culinary techniques and concepts, contributing to menu innovation.
  • Monitor food costs, control wastage, and ensure efficient use of resources.
  • Assist the Executive Chef in developing and managing kitchen budgets.
  • Enforce compliance with food safety and sanitation standards.
  • Conduct regular inspections of kitchen areas and equipment.
  • Maintain accurate records related to food safety, inventory, and staff schedules.

    • Exigences scolaires

    Certificate of  kitchen management

    Expérience requise

    3-5 years of experience as a Chef de Partie or Sous Chef in a high-volume kitchen .

    Exigences supplémentaires

  • Strong leadership and communication skills.
  • Ability to work in a fast-paced environment and handle high-pressure situations.
  • Creative and passionate about food and customer satisfaction.
  • High attention to detail and dedication to maintaining quality standards.
  • Strong organizational and multitasking skills.
  • Knowledge of budgeting, food costing, and kitchen management.

    • Rémunération et autres avantages

    Based on company policy 

    Lieu de travail

    Dar es salaam, Dar es salaam,

    Résumé du travail

    Publié le : 12 septembre 2024

    Date limite : 04 novembre 2024

    Nombre de postes vacants : 1

    Type d'emploi : À temps plein

    Niveau d'expérience : Niveau senior

    Genre : Homme ou femme

    Lieu de travail : Dar es salaam, Dar es salaam,