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Sous Chef
参考号码 LHR00016
地点 London
部门 Kitchen
描述

Responsibilities:

  • To oversee kitchen operations
  • Preparing and presenting food to the highest standards
  • Mentor, train and coach the team
  • Supporting administration tasks 
  • Write & check standard recipes to ensure portion control, uniformity and taste
  • Assist the Executive Chef for menu planning, inventory, and managing of supplies
  • Assist in the stock control of food and beverages
  • Adhere to professional standards of food presentation, production and portion control
  • Ensure the hygiene, cleanliness and tidiness of the kitchen and food counters achieve total customer satisfaction and meet company standards
  • Any other request within the scope of the position

 

Requirement:

  • A strong individual with a strong hotel and/or restaurant background.
  • Strong understanding of all varieties of cuisine
  • A minimum of 6 years within quality kitchens
  • Computer literate in Microsoft Office
  • Highly responsible and reliable
  • Ability to work well under pressure in a fast paced environment
  • Minimum Level 2 / 3 Food Hygiene certification required
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