Maypole is currently expanding it's HORECA section and is looking for responsible and motivated Sous chef to join our family in one of our Restaurants/Cafetria.The chosen candidate will mainly be responsible to:Ensures all food is prepared fresh and is of the highest qualityStrictly adheres to all recipes, methods and instructions from supervisorEnsures team reports to work on-time and in a clean uniformMaintains an organized and efficient flow of production, with regards to changes in forecasts and menusEnsures development of team members through on-going trainingRecognizes team members for successful achievements and contributionsCoaches team members immediately and professionally to minimize deficiencies and provide encouragementResponsible for inventories to enable team members to successfully prepare mise en placeConsistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding foodMaintains and reports waste log to Head chef on a daily basisChecks outlet upon arrival to determine status of outstanding safety, or equipment issuesChecks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelingMaintains HACCP standardsCommunicates and follows-through with appropriate kitchen section to correct sanitation and or equipment issuesResponsible for accuracy in daily inventories and requisitionsEnsures proper rotation, storage temperatures, and proper storing procedures are observed (FIFO)Ensures all team members are properly equipped with uniforms, supplies, and toolsCommunicates with Food & Beverage team in regards to special events, changes in forecasts, etcEnsures recipes are constantly updated to reflect changes created by availability or direction from the Group Executive ChefStrives to continuously improve flow of production and all other outputs by submitting ideas in writing to the Group Executive ChefContinuously monitors food and labor cost accordinglyControls and decreases waste by maintaining logs to submit monthlyAdjust production levels to meet forecast demandsCommunicates with Maypole factory to adjust production for joint product needs such as Desserts, Maltese bread etc..Delegates workload to subordinates fairly and consistently while continually striving to improve flow of productionRequirements:The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:Requires good communication skills, both verbal and writtenKitchen terminology requiredKnow all menus and product offerings for station or area of responsibilityRemain current with products and industry trendsTake personal responsibility to advance skills and knowledgeBasic mathematical capability including addition, subtraction, multiplication and divisionStrong knowledge of all basic cooking techniques.Strong knowledge of Maltese, Classical European, International, and World Cuisine, including cooking philosophies and principlesAbility to lead in all areas of the kitchen including production and alternative conceptsFlexibility to work any shift in any area of responsibility without noticeStrong knowledge of seasonal ingredientsStrong knowledge of all kitchen equipment, tools, and suppliesAbility to provide leadership, motivation and trainingMust be familiar with basic food hygiene policiesCarry out the food safety procedures appropriate for his/her positionBe able to manage and lead a team.
Maypole uses a formal hiring procedure run by its own internal HR department and does not use the services of recruitment agencies, therefore if in doubt please contact us on careers@maypole.com.mt
