Sous Chef

RTC-1 Employment Services

Job description / Role

Provide extraordinary levels of customer service and provide creative solutions to our guests
Responsible for the smooth operation of the main /outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training
Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the Restaurant approved SOPs and standardized menu guidelines
Monitor regular standards of production to ensure highest level of quality
Monitor all aspects pertaining to the control of the hotel’s food cost
Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
Ensure consistent on the job training session for culinary colleagues and promote health and safety

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