Job Description

A well established hotel in Sierra Leone is seeking an experienced Sous Chef.

Reporting to the Executive Chef, the Sous Chef will be responsible for day-to-day operations of the kitchen. The ideal candidate must be enthusiastic and guest focused. Responsibilities include assisting the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Hotel.

This is an exciting opportunity for a results-driven leader who is committed to providing the highest level of customer service and satisfaction. Primary job responsibilities generally fall into the following categories: works alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring the ordering of stock items.

Duties & responsibilities include, but are not limited to:

1. Leads kitchen team in chef's absence.
2. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
3. Oversees and organizes kitchen stock and ingredients.
4. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
5. Keeps cooking stations stocked, especially before and during prime operation hours.
6. Trains new kitchen employees to restaurant and kitchen standards.
7. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
8. Supervises all food preparation and presentation to ensure quality and restaurant standards.
9. Works with executive chef to maintain kitchen organization, staff ability, and training opportunities.

Required Skills or Experience

• The successful applicant must have a minimum of 2 years experience in a food preparation position encompassing all phases of food preparation and kitchen operation.
• Priority will be given to applicants with a post-secondary qualification in culinary arts.
• Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef.
• Computing skills including Word and Excel are required.
• Suitable candidate must have excellent written and verbal communication skills, and is suitable proficient in English language.