Sous Chef

The role is responsible for managing the day-to-day food production activities and culinary team within a designated outlet, ensuring the consistent delivery of high-quality culinary products. The position is also accountable for maximising revenue through effective operational efficiency and productivity, while ensuring the proper management and control of equipment and stock in accordance with Company standards and NIHT requirements. Core behavioral & Technical / Proficiency Competencies: Decision-making – use of initiative Learning – training; coaching; staying abreast of industry developments and NIHT Halaal requirements Implementing and coordinating – organizing people; non-people resources Numeracy and calculation skills Analyzing and diagnosing – numerical information; trends in data Problem-solving Making fine judgements through the senses viz color, taste, texture Food Costing Culinary Product Knowledge Kitchen Operational Management Labor legislation Abide by the rules and regulations of NIHT Environmental and sustainability standards Proficient Computer skills Coaching Menu engineering Cooking methodology