Position: Sous Chef

Responsibilities: 
Assists the head chef with overseeing the day-to-day operation of the kitchen and maintaining the highest quality food products and service.

• Prepares and coordinates daily lunch & dinners from standardized recipes.
• Oversees lunch and dinner for quality assurance meal presentation and portion control.
• Keeps stock rooms, coolers, and freezers clean and rotated. All food must be labeled, dated, and stored properly.
• Coordinates prep for the following day's menu.
• Maintains kitchen cleanliness and food preparation.
• Assists with food and supply inventory control systems to inform the purchase manager of all production needs.
• Keep waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures.
• Performs a pre-meal meeting with food servers to review details of the daily or weekly menu.
• Ensures all kitchen equipment is in working order and kept clean at all times.
• Oversees the proper inventory, storage, and use of cleaning chemicals.
• Assists in the menu and recipe development.
• Assists in the scheduling of cooks and utility workers to maintain compliance with budget

 Employee Benefits:

• Full Employee Duty Meal
• Dashain Festive Bonus
• Service Charge after the completion of 3 months probation period
• Flexible working hours and environments

The Vesper Group would like to thank all candidates for your interest but regret that only those qualified and match the following: (No exceptions)

Unless your experience matches our job description, we will not confirm receipt of your application. Please send your full resume details with photograph to: [email protected] in MS Word/ Pdf format as an attachment. We will then respond to you with further information on the above urgent assignment. Look forward to hearing from you.

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