We are accepting applications for the following position
SOUS CHEF
RESPONSIBILITIES
Directs food preparation and collaborates with executive chef.
Helps in the design of food and drink menu.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality, and that kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Schedules staff shifts.
Orders food supplies.
Monitors and maintains kitchen equipment.
Organize and conduct taste panels.
Expedite on floor or in the kitchen as business demands.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Analyzes information and evaluating results to choose the best solution and solve problems.
QUALIFICATIONS
3-5 years’ experience in a high-volume hotel and restaurant environment.
1-2 years’ experience as Chef De Partie and/or Junior Sous Chef in hotel and restaurant.
2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.
Passionate culinarian with great palette and sense of presentation.
Ability to handle multiple tasks and work well in environment with time constraints.
Ability to troubleshoot effectively.
Detail-oriented with good organizational skills, performing work accurately and efficiently.
Financial acumen (understanding of P&L)
Demonstrated excellent communication skills, both oral and written.
Strong computer skills, especially Microsoft Office (Word, Excel, PowerPoint)
Must be comfortable working a flexible schedule and have the ability to work outside of normal business hours.
Benefits: In accordance with Cayman Islands law Location: Ms. Pipers Kitchen + Garden, Grand Cayman
