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 Superior 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.

. Assist the Superior in compiling the annual marketing plans and budgets.

. 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 Superior 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.

. Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.

. Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

. Conduct daily inspections of kitchens. Check food mise en place.

. Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.

. Assist in the preparation and control of daily and weekly market lists.

Requirements:
. Completion of GCE O or minimum of three years related experience and/or training or equivalent combination of education and experience.

. Possesses knowledge of sanitation standards.

. Demonstrates teamwork and customer service focus.

. Knowledge of food inventory