Job Details

Job Location:
Contract Type:
Full time
Job category:

Company Details

Company industry:
Hotels / Lodging
No. of Employees:

Preferred Candidate

Career level:
Experienced (non-manager)
Bachelor's degree
Minimum years of experience:
2-5 years

Professional Skills

pubilc speaking

Language Skills

good English skills (written & verbal)

Job Description

  • Maintain standard of food quality and production. 
  • Train, motivate and supervise kitchen brigade.
  • Control food costs and coordinate the food service operation in line with demand. 
  • In achieving the above the Sous Chef liaises very closely with the Executive Chef.
  • Required to conduct their duties in a courteous, safe and efficient manner, in accordance with the Company’s policies and procedures, ensuring that a high level of service is maintained.
  • Maintain kitchen hygiene and safe food storage and rotation.
  • Monitor all kitchen equipment to ensure safe and functional operation and report faults to the Executive Chef.
  • Complete daily stores requisitions.
  • Supervise daily food preparation and service requirement.
  • Participate in daily briefings and weekly meetings, counselling and discipline.
  • Coordinate work between service and kitchen.
  • Provide training in food skills and knowledge to subordinates.
  • Supervise the job tasks and quality of kitchen Stewards work.
  • Assist the Executive Chef in his position.
  • Follow food safety program.
  • Exercise quality control and portion control measures, as well as wastage minimization.
  • Control food cost through accurate food requisition.
  • Exercise manpower planning and control to minimize labour cost.

Position Requirements

  • Very good English skills (written & verbal)
  • Computer operation and familiarity with some software packages, including spreadsheet programs
  • University or College Certificate
  • Technical course in F&B management (Minimum 3 years’ full time course)
  • Working experience in a similar position in a Hotel or restaurant for 2-3years
  • Must be able to read and write to facilitate the communication process
  • Requires good communication skills, both verbal and written
  • Co-ordinate and organize menu production and food service
  • Prepare for menu production and food service
  • Cook and serve menu items for food service
  • Co-ordinate and complete end of service requirements
  • Work co-operatively as part of a kitchen production team

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