Sous Chef

  • The Westin Turtle Bay
  • Balaclava, Mauritius
  • 09/05/2018
Full time Hospitality-Hotel

Job Description

Key Responsibilities:

  • Assist the Executive Chef in planning and coordinating the smooth operation of the kitchen department
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Monitor the preparation of food items for special orders, buffet presentation, VIP parties, and other functions
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Maintain order and discipline in the kitchen during working hours
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. .
  • Develop and maintain positive working relationships with others; support team to reach common goals