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Commis 2
2 weeks ago
As the right-hand of Head Chef, Sous Chef should be able to manage commis, cooks and kitchen workers, as well as creating dishes for the menu and involvement on product research and development.
- Ensure all stocks are kept under optimum conditions.
- The Executive Sous Chef is responsible for coordinating the food preparation to the highest possible standard.
- Assists the Executive Chef in planning, menu preparation and controlling the quality of all kitchen outlets.
- To suggest quality and improvement ideas.
- To supervise and co-ordinate the work of cooks and other kitchen employees, ensuring that food preparation is economical, technically and
- hygienically correct in accordance with the established standards and quality.
- Ensure that all dishes are prepared to the correct recipes and standards
- Ensure all kitchen staff adheres to prescribed rules, regulations and systems to ensure high hygiene standards.
- Ensure over all cleanliness and sanitation of the kitchen premises
- Maintain inventories and ensure effective food costs.
- To personally inspect all food items during lunch and dinner periods and to ensure that the presentation as well as the quality and quantity of
- food is correct and in accordance with the established standards.
- overtime when necessary
**_P_**_ersonnel Skills_**
- Good knowledge of food products, national and terminology.
- Good leadership
- Basic knowledge of kitchen administration and food cost.
- Creative and good knowledge of international cuisine.
- Good computer knowledge and Micros.
**Job Types**: Full-time, Permanent
**Education**:
- High school or equivalent (preferred)
**Experience**:
- restaurant: 1 year (preferred)
Shift availability:
- Day Shift (preferred)
- Night Shift (preferred)
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