Reporting to the Senior Sous Chef, the incumbent will assist the Head Chef, Assistant Head Chef and the Senior Sous Chef to ensure the overall quality and profitability of the kitchen in accordance with Ankole Grill policies, procedures, and standards established to ensure maximum customer satisfaction.
Academic Qualifications
Diploma or Certificate in Culinary Science from a reputable institution
HACCP and hygiene training
More Details on Experience
A minimum of 4 years food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
2 years experience in a supervisory role within a high-level culinary establishment
More Details on Skills
Core Competencies
Excellent English verbal and written skills.
Excellent leadership, motivation and team building skills.
Knowledge of current food trends and best practices.
Strong safety and hygiene awareness
Understanding of purchasing and maintenance of kitchen equipment.
Knowledgeable about the culinary industry and food preparation.
Organized, can delegate tasks well and work in a high stress environment.
Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
Flexible
Customer service oriented with a positive can-do attitude.
Accuracy and speed in executing assigned tasks
Excellent personal hygiene and grooming.
Well-organized and detail-oriented
Application :
Apply by sending an email with your CV and a convincing cover letter to the undersigned.
Include passport picture, current, expected salary and notice period with your CV.
The application deadline is6th September 2020.
Due to the urgency to fill the position, shortlisting will be done on an ongoing basis.
Only shortlisted candidates will be contacted.
Responsibilities
Ensure the consistency in the preparation of all food items according to company recipes and standards.
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise with the Senior Chefs to keep open lines of communication regarding guest feedback
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Ensure that high standards of sanitation, cleanliness of all work areas, utensils, and equipment,
Ensure that safety is maintained throughout all kitchen areas always
Provide training and professional development opportunities for junior kitchen staff.
Work closely with the Executive chef, Assistant Head chef and Senior Sous Chef in setting up, maintaining and improving the quality of food and service offered to our customers
Hygiene- Being a senior member of the team, the Jr Sous Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
Keeps the Executive chef fully informed of all rising issues, unusual matters of significance, promptly taking corrective actions where necessary.
Job Requirements
Required education
: Diploma, Associate's degree
Required relevant work experience
: 5 years
Required languages:
English (Spoken: fluent | Written: fluent)
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