Sous Chef

SOUS CHEF

Job Summary:

As a Sous Chef, you will play a critical role in supporting the Executive Chef in managing the kitchen operations, ensuring the highest quality of food preparation and presentation. Caribbean Fusion cuisine and Creole cuisine knowledge is essential. You will assist in menu development, oversee kitchen staff, and maintain a clean, safe, and efficient kitchen environment.

Key Responsibilities:

- Assist the Executive Chef in the daily operations of the kitchen, including food preparation, cooking, and presentation of dishes.

- Supervise and train kitchen staff, ensuring they adhere to standards of quality and safety.

- Collaborate in menu planning and development, incorporating seasonal ingredients and local flavors.

- Monitor food inventory, ordering supplies as needed, and ensuring proper storage and handling of food products.

- Maintain a clean and organized kitchen, adhering to health and safety regulations.

- Assist in managing kitchen schedules, ensuring adequate staffing for peak service times.

- Participate in the creation and implementation of standard operating procedures for kitchen operations.

- Ensure consistency in food quality and presentation, adhering to the Inn’s culinary standards.

- Assist in cost control measures to minimize waste and maximize profit margins.

Deadline for submission of applications: 10th November, 2024.