Sous Chef

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·         Examining food products to ensure quality.

·         Regulating temperatures of ovens, grills and other cooking equipment

·         Preparing and cooking food.

·         Seasoning food during cooking.

·         Portioning food, placing it on plates, adding gravies, sauces and garnishes

·         Storing food in temperature-controlled facilities.

·         Preparing food to meet special dietary requirements

·         Plan menus and estimate food requirements.

·         Training of other kitchen staff and apprentices.

·         Inspect food preparation and serving areas to ensure observance of safe, sanitary hood-handling practices

·         Weight, measure mix and cook with ingredients according to recipes, personal judgement and experience.

·         Assist other team members during emergencies or rush periods

·         manage quality control, hygiene, and health and safety;

·         ensure the requirements of the Employee Manual are adhered to and upheld;

·         enter data and check invoices as required; and

·         take responsibility for back of house purchasing to maintain stock levels.

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