Junior Sous Chef 9Qwabi Private Game Reserve) at Newmark Hotels

Duties and Responsibilities

• Oversees and supervises kitchen staff as required.
• Spends majority of time actively cooking and training on menu’s.
• Assists with menu planning, inventory, and management of supplies as requested by Exec Chef.
• Ensures that food is of high quality, and that the kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• To ensure that all Kitchen personnel are working as a team in order to achieve the purpose of the company.
• To assists with overseeing and directing all aspects of Kitchen Operations.
• To assist in upholding all kitchen systems, standards, and service to the highest level.
• To assist in managing all Kitchen staff and their work performance daily.

Core Competencies

• Knowledge of all sections.
• Decision Making
• Ability to work under supervision of a limited range.
• Ability to produce good quality basic food.
• Understanding of health and safety.
• Understanding of basic food hygiene practices.
• Good oral communication.
• Commitment to quality.
• Multitasking.
• Attention to detail.
• Cleanliness.
• Time management.
• Organization.
• Interpersonal skills.