A sous-chef de cuisine is "the second in command in a kitchen; the person ranking next after the head chef." Consequently, the sous-chef holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.
Workplace Location :
Job Category : Food & Beverage
Industry : Service
Employment Type : Full-time
Working Days/Hours : 6 days a week
Shift Pattern : Permanent Shift
Job Level : Executive
Min. Years of Experience : 3
No. of Vacancies : 1
Pass Type :
Conduct hands-on teaching and training in commissary kitchen and at catering events, working closely with chefs and cooks, as well as other staff as applicable, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Assist executive chef in detailed planning and administrative work with special projects.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Practice company culture
Minimum three years culinary experience with at least three years in Western cuisine: or Spanish, Italian..
Culinary School graduate or related training
Ability to handle multiple tasks and work well in environment with time constraints.
Good communication skills, both oral and written (English)
Male or Below 50
Interested and qualified candidates can call 62061155 from Monday to Friday (between 11:00 am to 6:00 pm) to book appointment for registration for interview.
Alternatively, you may E-mail your detailed CV in MS Word format to and indicate in subject: Job code: SOUS CHEF to firstname.lastname@example.org