SOUS CHEFS

The Lux Collective is hiring for the position of SOUS CHEFS for our outlets at TRIBECA MALL at TRIANON.

The incumbent will be responsible to:

• To assist the Chef de Cuisine in planning and coordinating the smooth operation of the kitchen department.
• Supervise the kitchen in preparation and presentation of all items in accordance with the standard operating procedures and Menu guidelines.
• Ensure consistent delivery of on-the-job training to subordinates and promote the standards.
• Monitor the preparation of food items for special orders, buffet presentation, private dinners and other functions.
• Monitor regular standards of production to ensure the highest level of quality.
• Monitor all aspects pertaining to control of food cost.
• Demonstrate proficiency in safe food handling and HACCP.
• Ensure that hygiene standards are implemented and followed at all times.
  
  

QUALIFICATIONS

• National Certificate Level 3 in Food Production or equivalent qualifications.
• Higher National Diploma Culinary Arts from a recognised institutions or equivalent qualifications.
  
  

PREVIOUS PERFORMANCE

• A minimum of 10 years of working experience in Hospitality Industry.
• A minimum of 2 years of working experience as Chef de Partie or similar position in a 4 or 5-star resort.
  
  

OTHER REQUIREMENTS

• High levels of integrity.
• Passionate about service.
• Innovative, proactive and reliable.
• Versatile and resourceful.  
• Creative in terms of quality and food presentation.
• Good communication skills.
• Ability to work under pressure.
• Valid Food Handlers’ Certificate.
• Willingness to work during odd hours, weekends and public holidays.
• A clean certificate of character is a must.