Sous Chef (Dirty Supper)

Job Detail

Support the Executive Chef in managing and administering all facets of the kitchen’s operation. Work closely with Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision. Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food. Run, manage and coordinate all sections of Kitchen and the kitchen staff. Responsible for managing the kitchen in the absence of Executive Chef. Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task. Maintain order and discipline in the kitchen during working hours. Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development. Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas. Ensure sufficient stocks in storage and order for replenishment. Minimise food wastage. Perform other job related tasks as and when assigned. Demonstrate a positive attitude with a passion and take pride in the role and responsibility. Comply at all times with the Staff Code of Conduct. Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff. Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.