Sous Chef (Angel whyte hotel kubwa)

Venmac Resources Limited is a Hotel Management company with an unmatched experience in the hospitality Industry. We provide hotel consultancy services, hotel management, hotel pre-opening, airbnb management, Human resource management, hotel technology, trainings and international development.

Our client, a three star hotel located at Kubwa, Abuja will be seeking to recruit a competent Seniour sous chef who will lead the hotel and its team.

JOB DESCRIPTION

JOB DESCRIPTION 

Title:                              Senior Sous Chef

Main function:               Provide support to the Executive Chef in all aspects of kitchen 

   operations and food preparation. 

SPECIFIC DUTIES & ACTIVITIES 

• Assists with the preparation and planning of meal designs. 
• Ensure that kitchen activities operate in a timely manner. 
• Monitors inventory, while ensuring that the production and sales correspond accurately. 
• Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning.
• Ensures proper and detailed training is given to new kitchen employees to meet Comfort hotel food and kitchen standards.
• Create schedules for kitchen employees while ensuring fairness in work schedules and hours across board. 
• Adheres to and implement sanitation regulations and safety regulations. 
• Manage the kitchen team in the executive chef's absence. 
• Ensure the right amounts of food are prepared for forecasted covers, special functions, and reservations. 
• Implement proper rotation of food in the “Mise en place.” 
• Adhere to Comfort hotel standards of food quality, preparation, recipes, and presentation.
• Minimize spoilage and wastage.
• Actively coordinate the production and preparation of all food items within the assigned area ensuring a smooth and efficient operation. 
• Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
• Maintain operating equipment and report any necessary repairs. 
• Consult with the Executive Chef regarding suggestions to improve quality. 
• Perform any other duties requested by the Executive Chef and management.