Sous Chef 46 views

Main Duties and Responsibilities:

  • Develop new menu options based on seasonal changes and customer demand.
  • Assist with the preparation and planning of meal designs.
  • Ensure that kitchen activities operate in a timely manner.
  • Resolve customer problems and concerns personally.
  • Monitor and record inventory, and if necessary, order new supplies.
  • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
  • Recruit and train new kitchen employees to meet restaurant and kitchen standards.
  • Create schedules for kitchen employees and evaluate their performance.
  • Adhere to and implement sanitation regulations and safety regulations.
  • Manage the kitchen team in the executive chef’s absence.

Job Requirements

Education & Experience

  • Diploma/Certificate in Food Preparation
  • 5 years relevant supervisory experience

Skills

  • Teamwork-oriented with outstanding leadership abilities.
  • Excellent communication and interpersonal skills.

How to Apply

 Interested and qualified applicants can send their CV through : [email protected]

or in-person to our address :  Bole kenenisa Hotel Cameron Street, in front of Bole Medihaniyalem Church, Human Resource office during office hours

More Information

  • This job has expired!
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