Sous Chef

SCOPE OF JOB

The Sous Chef is reporting to the Executive Chef and is responsible for ensuring the smooth running of the kitchen operation, to ensure that all customers receive the highest possible quality of dishes.

DUTIES AND RESPONSIBILITIES:

• Working along Executive Chef to manage daily kitchen activities
• Ensuring food quality and freshness

• Ensuring highest standards in line with Columbia Restaurants’ guidelines
• Adhering to all Food Safety, Hygiene and Health & Safety requirements

• Ensuring correct stock levels are maintained, rotated and stored correctly, adhering to FIFO
• Supervising all food preparation and presentation to ensure quality
• Managing, leading and supporting the kitchen team

• Liaising with internal teams and external partners

REQUIREMENTS:

Qualifications

• Associate Degree in Culinary Arts

Level of Experience

• Proven experience in reputable restaurants/ hotels
• 2+ years’ experience as Sous Chef in a full-service restaurant

Skills & Knowledge

• Excellent food handling skills
• Good planning, organizational and communication skills
• Good knowledge of hygiene, health & safety and licensing regulations

Personality characteristics

• Team spirit
• Positive Attitude
• Self-motivated
• Ability to work under pressure
• Attention to Detail
• Hardworking