Sous Chef

• Leading & motivating junior staff Tertiary & Experience
• Daily menu planning and preparation with regards to breakfast, lunch, dinner and special occasions
• Overseeing all food preparation
• Produce a high standard of food in terms of taste & plating
• Strong focus on baking and pastry
• Good knowledge of kitchen hygiene and equipment maintenance
• Good experience is required in the areas of stock control, staff training, menu engineering, kitchen policies & procedures
• Quality control
• All the catering aspects are the Senior Sous Chef responsibility
• Replenishments of some items once a week from local suppliers
• Good understanding of nutrition, food allergies and dietary restrictions

Requirements

Tertiary & Experience