SOUS CHEF.

Job Description

JOB DESCRIPTION

This role combines Chinese culinary expertise with kitchen management responsibilities and reports directly to the Head Chef.

MAIN RESPONSIBILITIES AREAS

Adheres strictly to Zijin’s Health, Safety and Environmental standards.

 Act as a role model in complying with and supporting these standards and practices.

 • Cuts vegetables and portions ingredients as required i.e. slicing, shredding and cubing according to the Head Chef’s standards.

• Sorts out ingredients, vegetable harvesting and rehydrating dried goods.

• Categorizes ingredients and stores them in the refrigerator to maintain freshness and clean up edge scraps and waste.

 • Conserves water by avoiding continuous high-pressure rinsing when washing vegetables; minimizes food waste, processes scraps according to requirements and does not discard usable parts carelessly.

 • Helps to plan Chinese menu on a weekly basis.

• Ensures the kitchen is cleaned at all times and observe very high standards of cleanliness and hygiene.

 • Supervises the dishing and serving of food in a timely manner.

 • Reports any accidents or potential accidents that may occur in the kitchen to the Head Chinese Chef.

Helps reduce any wastage or spoilage that may occur in the kitchen and support the Head Chef in maintaining the required food cost level.

 • Cooks and serves in out of station areas such as functions like BBQ’S and parties as directed by the Head Chef.

 • Attend all meetings organized by the Head Chef and implement all that is agreed upon in   the meetings.

• Be proactive and encourage Kitchen Porters to work within all aspects of operational safety

• Perform any other reasonable tasks that would be assigned by the Head Chef.

• Not allowed to bring own ingredients or food to the kitchen and dining areas and secretly eating dishes from the kitchen is strictly forbidden.

• Supervises the kitchen porters in the washing of pots, pans and dishes; disinfecting tableware; cleaning grease from the stove and the floor.

ADDITIONAL KNOWLEDGE AND TECHNICAL SKILLS:

Must be physically fit and successfully pass all hygiene and food handling medical assessments.

 • Basic verbal communication in the Chinese language

 • Good verbal and written communication skills in English.

 • Must know how to use the cooking range, ovens and other Chinese kitchen equipment.

 • Able to interact with Ghanaian and Chinese employees

 • Ability to listen and learn skills that are required in performing kitchen duties

. • Ability to show initiative and have good interpersonal skills.

• Must be able to supervise Kitchen Porters.

  BEHAVIORAL ATTRIBUTES;

 • Approachable.

 • Culturally Sensitive.

• Detail Oriented.

 • Takes the Initiative.

 • Rational Thinking.

• Safety Conscious.

• Trustworthy and Transparent

 • Work well under pressure.

FORMAL QUALIFICATION;

• Must have at least a First Degree in Food Production.