Department: Programs – Kitchen

Area: General Logistics Support

Direct Supervisor: Logistics Officer

Compensation: Negotiable

SUMMARY

We are now seeking an open-minded, thoughtful and creative Sous Chef with expertse in International Cuisine  to join our dynamic culinary team.  The Sous Chef will work closely with the Head Chef to deliver exceptional dining experiences to our students, staff, and guests. The ideal candidate will possess a strong culinary background, leadership skills, and a passion for creating authentic International Cuisines.

KEY RESPONSIBILITIES:

• Menu Planning: Collaborate with the Head Chef  to plan menus that are not only delicious but also nutritious.
• Food Preparation: Oversee the preparation of meals, ensuring that food is cooked and presented to high standards.
• Quality Control: Maintain the quality and consistency of food by conducting regular taste tests and inspections. Ensure that all meals meet health and safety regulations.
• Inventory Management: Monitor inventory levels of food and supplies, and coordinate with the supply chain officer to order ingredients as needed while minimizing waste.
• Cost Control: Work with the Head Chef to control food costs through portion control, waste reduction, and efficient use of ingredients.
• Food Safety: Maintain strict food safety and hygiene standards. Ensure that kitchen staff follow all sanitation procedures and guidelines.
• Menu Adaptation: Be flexible and creative in adapting menus to accommodate special dietary needs, cultural preferences, and seasonal ingredients.
• Community Engagement: Engage with the school community to gather feedback and suggestions for menu improvements. Attend meetings and events related to food service.
• Crisis Response: Be prepared to respond to emergencies or crises by ensuring food availability and coordinating with relevant authorities or organizations, especially in a humanitarian context.
• Waste Reduction: Implement strategies to minimize food waste through portion control, recycling, and composting.
• Kitchen Organization: Maintain an organized and efficient kitchen environment, including equipment maintenance and cleanliness.
• Menu Costing: Assist in costing out menu items to help manage the budget effectively.
• Sustainability: Promote sustainable practices in the kitchen, such as sourcing local and ethically produced ingredients and reducing the carbon footprint of food production.

Qualifications:

• Proven experience as a Sous Chef or similar role, with a focus on different International cuisine.
• Culinary diploma or equivalent certification preferred.
• At Least two years of exceptional culinary skills and creativity
• Excellent written and oral English
• Academic or Professional Certificates
• Completion of CRB/Background
• Competent ICT skills.
• Excellent interpersonal, communication and organizational skills
• Excellent communication and interpersonal skills.
• Flexibility to work evenings and weekends as needed.