Sous Chef - Remote Sites

Responsibilities

All food to be prepared and cooked to the agreed standards in the agreed amounts as per contract and level of business. Supervises and participates in the daily production. Ensures production of meals in accordance with company standard and individual client & customers agreed specifications. Ensure that standards relating to food and cleaning service are always maintained, strict attention to be paid to the requirement of HACCP. Oversee all areas of food production in specified unit and able to identify and rectify gaps in service. Assist the Chef de Cuisine to ensure budget requirements are adhered to and the efficient use of all resources is achieved, this can include managing and rotating stock to ensure food safety and minimising wastage and achievement of contract food costs. Ensure all required paperwork is submitted and correct when required. Ensure all food items are within the required use by or best before dates, consult with unit storekeeper. Oversee all areas of food production in specified unit and able to identify and rectify gaps in service. Ensure compliance of all company SOP procedures. Excellent food knowledge to include but not limited to Asian, Indian, European, Arabic. To report any equipment defects, maintenance requirements that will hamper the expected level of delivery. Report all accidents, incidents, and any injuries as well as any customer complaints immediately. Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives. Ensure work is always conducted hygienically and safe work practices are followed. Ensure the personal working hygiene standards meet both the company and statutory requirements. Attended daily site meetings, briefing, trainings, meetings as and when required. All food to be prepared and cooked to the agreed standards in the agreed amounts as per contract and level of business. Skills

Excellent use of various cooking methods, ingredients, equipment, tools, and processes. Ability to multitask and be meticulous, work efficiently under pressure. Excellent time management skills, communication and interpersonal skills. Ability to plan, organize and execute based on the requirements. Knowledge in forecasting, purchasing raw materials, food / labour cost controls and inventory management. Ability to prepare layout, suggestions for organization, equipment specifications and requirements for new budget. Ability to ensure a cost-efficient operation with optimum utilization of labour, equipment, and facilities within the budget framework. Proficient in computer programs (MS Office - Word, Excel, Power Point & Outlook). Credentials in Health and Safety Training HACCP Certification preferred.

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