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Judul : Sous Chef (St. Ann, Jamaica) - Bahia Principe
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Sous Chef (St. Ann, Jamaica) - Bahia Principe

The Sous Chef will be responsible for:

• Overseeing kitchen operations, which must be done in accordance with the organization’s standards
• Updating the work schedule to be assigned to each cook.
• Ensuring junior chefs adhere strictly to recipe review program of the organization
• Applying on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
• Attaching recipe review and culinary check list to culinary package for management reviews
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation.
• Be available to oversee loading and to control fresh fish quality
• Ensuring proper storage of fresh products and other food items
• Supervising junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
• Providing the all-important training to newly recruited cooks and take note of how they progress
• Maintaining consistency and quality in food taste in line with photos and recipes made available by the organization’s management
• Communicating with the Provision section daily, ensuring perishable items are used up timely enough
• Carrying out consistent check-up of coolers to ensure unexpected shortage is avoided
• Closely monitor process of food preparation
• Making use of special form provided by management to record all food leftover
• Providing food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking

Skills and Experience

• Two (2) years in a related management position which involved creating menus,
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to develop test recipes and/or techniques for food preparation/presentation.
• Working knowledge of Excel, Microsoft Word, and Power Point software programs.
• Working knowledge of recipe costing process.
• Knowledge of catering from menu to runners to set-up and breakdown procedures.
• Possesses knowledge of sanitation standards.
• Demonstrates teamwork and customer service focus.
• Demonstrates excellent communication skills.
• Knowledge of food inventory.

Qualification Required:

• Bachelor Degree in Culinary arts

Click to send application to Employer

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