This position exists to the incumbent is responsible for under the general guidance and supervision of the Executive Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability.
Specific Duties
Assumes the responsibilities of the Executive Sous Chef in his absence.
Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action.
Attends daily briefing meeting with Executive Chef and other kitchen employees
Assists the Executive Chef in monitoring food service procedures.
Trains service employee about different food items on the menu or buffet.
Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.
Qualifications
Culinary Arts Degree from Utalii College or equivalent institute
2 year Experience as Chef in a restaurant or food service place.
Experience of controlling cost and inventory.
Experience in food safety and sanitation.
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