ROLES AND RESPONSIBILITES
Develop and implement kitchen performance standards and other specifications in the line with best practice and ensure compliance to such standards by the kitchen team.
Document and implement standard operating procedures (sops), review and initiate any remedial action as and where needed.
Continually monitor and control the usage of supplies and operating equipment and ensure that inter-departmental and intra-departmental controls are maintained.
Monitor kitchen opening and closing duties including requisition of provisions
Requisition of food stock items from the store, receive deliveries and check on quality, quantity and prices.
Ensures correct portioning, quality and proper presentation of food to the clients.
Monitors and ensure hygiene and safety standards are maintained within the kitchen, check the cleaning activities of the stewards and staff personal hygiene.
Plan, organize, allocate and co-ordinate the work of the team including preparing duty rosters, off and leave schedules.
Planning daily menus, brief staffs and co-ordinate production
In liaison with maintenance, co-ordinate timely repairs of faulty `equipment
Get feedback and comments from guest, review and put in place any Remedial action

PROFILE
Higher education and/or equivalent adequate experience, university degree is an advantage
Demonstrate at least 3 years relevant working experience mass food production
Ability to carry out general office/department co-ordination.
Capacity to understand, structure and manage the information-flow within the department
Demonstrate flexibility, versatility, initiative, pro-activity, diplomacy, dynamism and enthusiasm.
Able to work under pressure and tight deadlines
Excellent in written and spoken English

Method of Application
Applications MUST comprise of:
A cover letter setting out briefly the candidate’s motivation and suitability for the position
A completed CV
Applications to be sent to hr@sportsviewhotel.com no later than 24/10/2020 at 1.00PM local time
The application should be clearly marked senior Sous chef on the Subject