SOUS CHEF.

Key Requirements Skills, experience and qualification

1.A culinary degree or equivalent culinary certification is preferred
2. Proven experience as a Sous Chef or similar role in a fine dining restaurant or upscale culinary establishment
Candidates should have at least 3 years of quality practical experience in a 5-star hotel.

Duties and Responsibilities

The Candidate will be responsible for assisting the Head Chef in menu planning, food preparation, kitchen management, and maintaining the highest standards of quality and presentation.
Responsibities
1. Collaborate closely with the Head Chef to develop innovative and diverse menus that highlight local ingredients and international influences, while ensuring alignment with the restaurant's culinary concept.
2.Supervise and manage kitchen staff, providing guidance, training, and mentorship to foster a cohesive and high-performing culinary team.
3.Oversee food preparation and ensure that dishes are executed to perfection, meeting or exceeding quality and presentation standards.
4. Assist in managing inventory, ordering supplies, and maintaining proper stock levels to ensure smooth kitchen operations.
5. Monitor food costs and portion control, implementing strategies to maximize efficiency while minimizing waste. 6. Ensure adherence to sanitation, safety, and hygiene standards in the kitchen, following local regulations and Best practic best practices.
7. Lead by example in maintaining a clean, organized, and Lead well-equipped kitchen environment.
8. Collaborate with the front-of-house team to ensure seamless coordination of service, timely delivery of orders, and exceptional guest experie
I
9. Provide creative input for special events, seasonal promotions, and menu changes, contributing to the innovation.
restaurant's
10. Assist in conducting regular performance evaluations
for kitchen staff,
en staff, recognizing
identifying area areas for improvement.
achievements, and
11. Stay updated with industry trends, culinary techniques, and emerging ingredients, incorporating new knowledge into menu development and kitchen operations.
12. Assume responsibility for the kitchen in the absence of the Head Chef, making informed decisions to maintain high standards of food quality and service

HOW TO APPLY.

If you meet the above qualifications, skills and experience send CV urgently to hr@kongonicamp.com quoting the job title as the subject line on your email  

 Interviews will be conducted on a rolling basis until the position is filled.  

Only the shortlisted candidates will be contacted.

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