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We are looking for an Executive Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness. Providing meal quality and consistency by following designated recipes.

Managing, leading, training and assessing the kitchen staff, Maintain staff and leave rosters;

Providing guidance to junior kitchen staff members, 

Overseeing and organizing kitchen stock and ingredients;

Ensuring a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance;

minimizing waste, 

Supervising all food preparation and presentation to ensure quality and restaurant standards;

Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities; Assists the Head Chef with menu creation;

Monitor and maintain health and safety;

Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements;

Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

REQUIREMENTS:

•Culinary Diploma;

•Preferably +/- 4 years previous in a senior chef role;

•Own transport;

•Leadership and management skills;

•Able to work in a team;

•Basic computer skills (word, excel, outlook);

•Availability to work within opening hours (e.g., evenings, public holidays, weekends);

•Ability to work under pressure;