Sous Chef

Veranda Pointe aux Biches is looking for a passionate and talented professional to take up the challenge as: SOUS-CHEF




  • Ensure that all outlet Team Members provide an effective and efficient service at all times
  • Maintain excellent interpersonal relationships amongst the team
  • Inform Team Members on VIPs and specific requests
  • Handle and monitor guests’ complaints and necessary follow up actions
  • Ensure guests’ satisfaction
  • Ensure that orders have been prepared as per set standards and delivered accordingly
  • Initiate action for regular maintenance of equipment
  • Ensure proper usage and inventory of equipment and materials
  • Prepare requisitions of supplies according to requirements
  • Ensure that all transactions regarding guest’s checks are dealt with
  • Ensure that daily requisitions and direct orders are being made according to the number of guests          
  • Participate actively in food cost controlling processes                                                                                         
  • Ensure that all transactions regarding guests’ checks are dealt with efficiently                                              
  • Assist Superior to ensure a proper manning during the shift and to manage the outlet’s budget efficiently and effectively
  • Assist superior to plan and organise respective section activities
  • Prepare and issue work schedules to respective Team Members
  • Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
  • Supervise and participate in all stages of preparation                                                                                         
  • Control quality and visual presentation of meal by tasting and verifying texture and consistency               
  • Instruct cooks to prepare food according to “fiche technique”                                                                            
  • Ensure the process of closing kitchen                                                                                                    
  • Supervise the cleaning and carry out routine inspections of the kitchen sections                                           
  • Check quality and expiry date of ordered food items from store and direct deliveries                                   
  • Check and controls the proper storage of products                                                                                              
  • Control quality of food by tasting and verifying texture and consistency
  • Control the cleaning of the section and the closing of the kitchen/pastry
  • Participate in presentation & decoration of buffet





  • SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
  • At least 5 years’ experience in hotels as Chef de Partie
  • Computer literacy will be an advantage




Interested candidates should send, by Friday 04th February 2022, their detailed CV by email on:



04 Feb 2022

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