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Company: LIVET Wellness Centre

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Job Ref.:

Job Title: Sous Chef

Sector: HOTEL,HOSPITALITY/TOURISM/FOOD,BEVERAGE

Location: NORTH -PORT OF SPAIN,WOODBROOK,ST. JAMES, MORVANT

Job Type: Permanent full-time

Job description:

JOB INFORMATION

-    JOB NAME:  SOUS CHEF
-    REPORTS TO: HEAD CHEF / KITCHEN MANAGER
-    RESTAURANT: LIVET GOURMET                   email: info@livetgourmet.com

II.- RESPONSIBILITIES

Accurately and efficiently prepare and cook meats, fish, vegetables, soups and other hot and or cold  food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot and cold menu item plates.

III. – JOB DESCRIPTION & SKILLS

  • The preparation and cooking of all food for daily sales.
  • Monitoring and guiding staff while working in the kitchen.
  • The preparation, cooking and delivery of food for functions such as weddings.
  • Help with input of new menus.
  • Working closely with the line manager on all food related issues.
  • To ensure stock rotation and stock take are completed.
  • Daily and weekly ordering of all food related stock.
  • To ensure all equipment used is safe and clean, reporting any issues to the line manager.
  • To ensure that the POS policies are followed.
  • To maintain a professional appearance while at work.
  • To maintain a professional appearance at all times in conjunction with grooming guidelines..
  • Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept clean, tidy and sanitized always following safety and sanitation policies and processes of the company
  • Control of ALL food that leaves the kitchen.
  • Take full responsibility for the cleaning of the kitchen.
  • To undertake any other duty deemed reasonable as required by your manager

IV.- PROFILE / REQUIREMENTS

  • Professional cooking skills: Three years experience in a similar environment or must have a strong knowledge of professional cooking practice, including handling knifes and ensuring safety of food, team members, and customers
  • Knowledge of recipe: He/she must have a strong knowledge of recipe to be able to prepare varieties of food using different methods
  • Good communication skills: The line cook must be able to pass ideas and information clearly to colleagues, food servers, customers, and management without being misunderstood, The ability to use your initiative and work as a team.
  • Analytical skills: The cook must be able to analyze several contending options in the course of work and make the best decision as quickly as possible
  • Possess High School Diploma
  • Possess approved food handlers certification
  • Ability to work in a fast-paced and stressful environment without losing composure

V   SAFETY AND SECURITY

  1. _ Should be knowledgeable with Occupational Safety & Health Administration (OSHA) requirements, and is familiar with the use of a fire extinguisher.
  2.  - Knowledge of Health regulations and processes relating to food preparation and safety.
  3. _ Adheres to safety and security guidelines, follows emergency procedures and responds promptly,
  4. _ Manages and utilizes equipment in a safe manner.
  1. PHYSICAL
  2. Must be in good health and physical condition.
  3. Requires rigorous activity; grasping, writing, pushing, pulling, standing for long periods, walking, bending, stretching, repetitive motions, hearing, visual acuity, and may on occasion have to lift and carry up to 25 pounds.
  4. Must be able to work with strong chemicals and safely use chemicals for cleaning purposes.

 

WORKING HOURSSunday to Saturday 7:00am to 10:00pm - two shift system

This vacancy is closed.


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