25 dagen geleden

Job overview

Food and Beverage is what adds flavor toa stay! Essentially the Sous-Chef is responsible for planning anddirecting food preparation in kitchens that meet customer’s expectations, underthe watchful eye of the Executive Chef.

This involves supervising other kitchenstaff, as well as keeping an eye out for problems that arise in the kitchen.The Sous-

Chef may also need to effectively discipline underperforming staffmembers, as well as provide incentives for staff member to go above and beyondthe expectations of their particular chef roles.

Outside of the kitchen theSous-Chef could be responsible for staff scheduling and may even be involved inapprenticeship development schemes.

Duties and responsibilities

  • Helping in thepreparation and design of all food menu
  • Producing highquality plates both design and taste wise
  • Ensuring that thekitchen operates in a timely way that meets our quality standards
  • Fill in for theExecutive Chef in planning and directing food preparation when necessary
  • Resourcefully solveany issues that arise and seize control of any problematic situation
  • Manage and train thekitchen staff, establish working schedule and assess staff’s performance
  • Order supplies tostock inventory appropriately
  • Comply with andenforce sanitation regulations and safety standards
  • Maintain a positiveand professional approach with coworkers and customers
  • Qualifications andrequirements

  • Advanced reading,writing and math skills
  • Advanced knowledge of English. French and Dutch are a plus.
  • Food preparationexperience or training preferred
  • Carrying or liftingitems weighing up to 50 pounds / 23 kilograms
  • Standing up andmoving about the kitchen
  • Handling food,objects, products and utensils
  • Bending, stooping,kneeling
  • Other :

  • Communication skillsare used frequently when interacting with the other cooks, wait staff andsupervisors
  • Reading and writingabilities are used often when preparing meals from a recipe, when assisting inthe
  • Scheduling of thekitchen staff, or when monitoring inventory
  • Mathematical skills,including basic math, percentages, quantities, and variances are usedfrequently
  • Ability to comply to locallaws regarding food handling or serving of alcohol
  • Have the ability towork a flexible schedule including nights, weekends and / or holidays
  • Solliciteren
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