Sous Chef

• Producing high-quality plates, both design and taste-wise.
• Ensuring that the kitchen operation runs in a timely way that meets our quality standards, Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Observing and executing safety and hygiene regulations.
• Manage and train kitchen staff, establish a working schedule and assess staff's performance

Requirements:

• Matric / Intermediate/ Graduation
• 10-15 Years of Experience - (hotel experience preferred)