Temp Sous Chef at The Heineken Company

Key responsibilities but not limited to:

• Prepare, cook, and present high quality dishes within the speciality section.
• Assist the Head Chef and Chef in creating menu items, recipes and developing dishes.
• Prepare an assortment of food.
• Assist with the management of health and safety regulations and rules.
• Assist with the management of food hygiene practices.
• Manage and train any Commis and CDP Chefs.
• Monitor portion and waste control.
• Oversee the maintenance of kitchen and food safety standards

Education & Experience:

• A recognized, relevant Tertiary Qualification ie Certificate / Diploma with a certified culinary institute
• 2-4 years relevant working experience in a similar environment
• Strong administrative, organizing skills and training and development of all staff
• Computer literate in MS Office/Pilot
• Maintain a high level of standards and professional demeanour
• Excellent interpersonal and communication skills (verbal & written)
• Must be able to work independently, accurately and under pressure
• High attention to detail and saftey rules
• Able to mulitask and flexi time working hours
• A self-driven, pro-active and motivated person with an open mind and positive work ethic