SOUS CHEF OF KITCHEN (NHAP)

The sous chef de cuisine (M/F) prepares and distributes meals in compliance with the hygiene and safety rules of collective catering. He/she participates in the maintenance of the premises, equipment and catering materials, participates in the management of food stocks and in the management of the kitchen staff.

MAIN RESPONSIBILITIES

-Develops the culinary preparations with the Chef;

-Ensures the quality of the meals;

-Controls and carries out the setting up and cleaning of the team’s equipment;

-Respects and enforces the rules of hygiene and safety;

-Ensures the cleanliness of the work and storage areas in compliance with HACCP standards;

-Promotes a good relationship between the kitchen, the dining room and the stewarding;

-Leads all kitchen staff and ensures a good working atmosphere.

QUALITIES AND SKILLS REQUIRED

-Ability to anticipate, team spirit, sense of hospitality and service;

-Leadership, rigor and organizational skills, Commercial spirit;

-Good manager, sense of ethics and exemplary behavior;

-Excellent presentation.

MANDATORY EXCELLENCE

-Professional degree in hotel management;

-At least 5 years of professional experience in the banqueting field in 5-star hotels;

-Knowledge of competition, clientele, hotel services, market prices and products, suppliers, new culinary techniques;

-Know how to adapt, listen, innovate, negotiate and anticipate;

-Be a good listener, available, creative;

-Master the Windows environment;

-Master French and have a knowledge of English.

HOW TO APPLY ?

-Email: recrutement.abidjan@mangalis.com

-Put in the subject line the reference of the position: “SS CH 23 -NHAP

-Provide a CV and a cover letter

-Availability: Immediate

-Application deadline: 10/05/23

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