Sous Chef at Ando

Key Responsibility Areas

• Preparation of food items
• Maintaining cleanliness and hygiene in the kitchen
• Maintaining proper use of tools and equipment
• Participate in stock take / rotation and partial stock management
• Supervising Chef de Parties, Commis Chefs and Trainee Chefs; deputize Branch Chef in his absence

Knowledge, Skills and Abilities Required

• O- Level education
• 3 years’ experience in a professional kitchen
• Ability to lift heavy weights – up to 20kgs
• Capacity to stand for extended periods of time
• Have very good culinary skills
• Have sufficient product knowledge; Indian and tandoor cooking experience a plus
• Flexible and adaptable, and able to work under pressure
• Commitment to quality production and general excellence
• Should be a team player
• Should have passion and be self-driven
• Should be able to handle customer criticism and with positive attitude

Desirable

• Be computer literate
• Have a certificate in food and beverage production
• Have a certificate in food safety training