Department: Programs – Kitchen

Area: General Logistics Support

Direct Supervisor: Sous  Che

The Sous-Chef will join the Logistic Support Team, and he will work closely with the Head Chef to deliver exceptional dining experiences to our students, staff, and guests. This position involves working in a team and in particular with the rest of Kitchen staff and the Logistic staff. The ideal candidate will possess a culinary background and a passion for creating authentic International Cuisines.

KEY RESPONSIBILITIES:

• Collaborate with the Head Chef to plan menus that are not only delicious but also nutritious
• Preparation of weekly, monthly and yearly ingredients and kitchen supplies lists and monitoring their consumption.
• Maintain the quality and consistency of food by conducting regular taste tests and inspections. Ensure that all meals meet health and safety regulations.
• Work with the Head Chef to control food costs through portion control, waste reduction, and efficient use of ingredients.
• Maintain strict food safety and hygiene standards. Ensure that kitchen staff follow all sanitation procedures and guidelines.
• Be flexible and creative in adapting menus to accommodate special dietary needs, cultural preferences, and seasonal ingredients.
• Implement strategies to minimize food waste through portion control, recycling, and composting.
• Maintain an organized and efficient kitchen environment, including equipment maintenance and cleanliness.
• Promote sustainable practices in the kitchen, such as sourcing local and ethically produced ingredients and reducing the carbon footprint of food production.
• Provide support to the head Chef with the Preparation and submission of daily and weekly Purchase Orders of all products and ingredient under contract with Suppliers.
• Provide support to the Head Chef to supervise and manage the delivery of supplies from the vendors.
• Provide support to the Head Chef in the preparation of the lists of products and ingredients that need to be purchased by the Logistic.
• Ensure food safety and hygiene standards. Ensure that kitchen staff follow all sanitation procedures and guidelines.
• Organize the workstation in the kitchen and ensure things are  kept  in the right place to avoid accidents.
• Ensure the dining area is kept clean and well organized to fit the specified number of students.
• Ensure food is served in the right portion for both students and staff.
• Ensure all the utensils are kept clean and organized after meals.
• Carry out general cleaning of the kitchen utensils and spaces to avoid dusts and stains.
• Ensure that you adhere to the ministry of health regulations and have relevant certifications.
•  Engage with the school community to gather feedback and suggestions for menu improvements. Attend meetings and events related to food service.

QUALIFICATION  

• 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