Executive Sous Chef, St. Eustatius

Caribbean Jobs Online


• Responsible for the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel.
• Ensure that all recipes, food preparation and presentation, meets restaurant’s specifications and commitment to quality.
• Maintain a safe, ordely and sanitized kitchen by use of proper food handling techniques.

• Prepare daily production list
• Ensure all stations remain stocked before and durine meal period
• Verify that kitchen staff follow all recipe and portion serving correctly
• Keep kitchen, dish and storage areas clean and organized
• Place food and supply orders as directed
• Receive product by verifying invoice and freshness of merchandise
• Train employees to company standards
• Manage staff throughout shift
• Oversee kitchen labour and food cost to budgetary requirements
• Perform additional responsibilities not detailed as requested by Chef at any time

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