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Job Description
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| Employer: |
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Grand Palladium |
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| Ref No:
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| Title: |
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SOUS CHEF |
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| Date Added:
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Friday, January 29, 2010
16:27:10 |
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| Job Type: |
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Full-time |
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| Salary: |
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| Industries: |
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Parish:
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Hanover |
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| Contact: |
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Sheryl Wilks
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| Description: |
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Qualification and Experience:
• Academic qualification in the Culinary Arts - would
be an assett
• Experience with cost and portion controls with Food
Operation
• Minimum of three (3) years experience in a
similar position.
• HACCP Trained
• Strong written and verbal communication
• Strong interpersonal skills
• Ability to work on own initiative
• Keen eye for quality improvement
• Knowledge of the preparation of a wide range of
International dishes
• Experience in organizing and catering for large
banquet events
Main Responsibilities:
• To ensure that the food provided is palatable and
meets HACCP requirements guests’ customer
expectations.
• Provide leadership and administrative skills
• Provide daily report to the Executive Chef
Key Competencies of All Our Managers:
• Capable of working under pressure.
• Experience in large hotel operation.
• Excellent knowledge in international standards of
resort ambience
• Excellent knowledge of Costing and Inventories.
• Excellent Leadership skills.
• Excellent teamwork skills.
• Excellent Human Resources skills in leading and
training a large staff compliment.
• Spanish as a second language would be an asset
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