Executive/Sous Chef

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Company Detail

E-JAM FLL

We source in-demand Professionals with Employers in search of high-performing talent.

Job Description

Job Title: Executive/Sous Chef

Available Positions: 3

Approximate Salary: £30000 (GBP)

Address: Private

City: Private

State: Private

Country: Private

Education Level: license

Experience Level: 5 – 10 Years Experience

Skills Required: Food Preperatation

Job Posted Date: 2021-04-07

Job expiry Date: 2021-05-07

Full Time

Job Details

 

HEAD CHEF

 

Reporting to: The General Manager

 

Salary: £30,000+

Full time Hours- Minimum of 40hrs a week

Minimum one (1) Year Contract

 

Skills, experience and qualifications required: 5/4 Star Hotel experience,  5 years experience in a similar role, references to evidence this experience, A level or equivalent, managing staff- as per job description.

 

Accommodation between £200-£300 a month

 

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Duties will include:

 

·   -  Control and direct the food preparation process and any other relative activities

·    - Being the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

·    - Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

·    - Approve and “polish” dishes before they reach the customer

·    - Plan orders of equipment or ingredients according to identified shortages

·   -  Arrange for repairs when necessary

·    - Remedy any problems or defects

·    - Exceptional proven ability of kitchen management

·    - Ability in dividing responsibilities and monitoring progress

·    - Outstanding communication and leadership skills

·    - Up-to-date with culinary trends and optimized kitchen processes

·    - Good understanding of useful computer programs (MS Office, restaurant management software, POS)

·    - Credentials in health and safety training

·    - Be fully in charge of hiring, managing and training kitchen staff

·    - Oversee the work of subordinates

·    - Estimate staff’s workload and compensations

·    - Maintain records of payroll and attendance

·    - Comply with nutrition and sanitation regulations and safety standards

·   -  Foster a climate of cooperation and respect between co-workers