Sous Chef

Must be a qualified kitchen chef who is familiar with ALL sections of the kitchen and how they work and interact with each other. Written literacy is a must a he must be able to read functions sheets and allocate work accordingly through written and oral communication

Strong culinary skills to support and be the basis for volume catering, buffets and a la carte for Brasserie and Fine Dining

Organizational and communication skills a must

Flexibility with the ability to foresee changes and always have a contingency ready

Proactive in the work place in regards to all facets of food service front and back of house

Training skills and practical experience

Hands on involvement in food production. He is a working Chef.

Strives for excellence, artistic

Facilities in capacity of Chef de Partie or higher

Familiar with Hygiene sanitation HACCP