Sous Cook at Karis Concept in Abuja (FCT)

Overview

Sous Chefs supervise food project setup and cooking in establishments like dining venues and hotels, and they assist with the recruiting and development of new kitchen employees. To triumph in this position, a applicant must be capable to productively perform the items listed daily obligations and duties

Obligations and Duties

• Getting ready meals and food to meet the requirements of guests without delay
• Properly measuring kitchen ingredients and food portions
• Making sure kitchen employees follow set guidelines, standardized processes, department regulations and sanitation qualifications
• Using kitchen knives and tools which includes grills, ovens, steamers and warmers in food project setup
• Coordinating the kitchen stock and making sure inventory are fresh and of premium quality
• Making sure proper food temperatures when cooking and proper storage afterward
• Keeping the desk and kitchen tools clean, structured and sanitized
• Taking charge of kitchen opening, closing and other side obligations as directed by the Executive Cook.

Qualifications

Interested applicants should have applicable credentials.