Sous Chefs

Responsibilities:
• Responsible for the overall management of the restaurant kitchen including supervising activities of supervisors, cooks and utility. Coordination and participation in restaurant operations is the main focus while monitoring food & labor costs.
• Plan menus, maintaining financial responsibility for the menu mix.
• Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications.
• Maintain a clean and orderly kitchen to comply with State and local Health Department Regulations.
Qualifications
• Three years Culinary Arts experience including previous experience in a management role. More specifically, experience as a restaurant chef in a high volume operation and has expediting skills. Must have experience supervising personnel.
• Knowledge of restaurant operations including casual and fine dining
• Associates Degree in Culinary Arts preferred.
• ServSafe Certification preferred.
• Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures
• Strong organizational, communication and PC skills.
• A commitment to excellence in guest service is essential.

Additional Job Requirements

Must able to speak English.

Apply Instruction
Applicant must enclose his/her Photograph with CV. Sent to [email protected]

Only short listed candidate will be communicated.
Attractive remuneration will be offered to the deserving candidate.
If you feel you are the right person please send your resume with a recent photograph.