junior Sous Chef

at Plaza Premium Group
Location Addis Ababa, Ethiopia
Date Posted June 27, 2022
Category NGO
Job Type Full-time
Currency ETB


The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.


  • Oversee and assist the kitchen staff in all aspects of food production
  • Evaluate food products to ensure consistent quality standards
  • Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
  • Provide training and professional development opportunities for all kitchen staff
  • To Lead the Food Production and Strategic Planning in compliance with the guidelines provided by the Regional Chef
  • To ensure the Food Quality is in accordance with the prescribed standards
  • To Monitor and be responsible for adherence to Safety, Hygiene and Cleanliness standards & procedures
  • Ensure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
  • Set out procedures of dish / food cooking such as cooking time, methods and ingredients needed, presentation and serving instruction etc.
  • Prepare and cook the food and monitor the food prepared and cooked by chefs and other kitchen staff to ensure a consistency of food quality.
  • Work in association with the F & B Manager in the area of Promotions, Food Festivals, Menu planning & Pricing.
  • Control food costs through effective recipe planning, costing, pricing and inventory management.
  • Inspect all kitchen areas to ensure all health and safety regulations are adhered to the Food and Environmental Hygiene Department’s requirement.
  • Able to spot and resolve problems efficiently.
  • Supervise and train team members to achieve good performance standards.
  • Maintain a positive and professional approach with co-workers and guests.
  • Contribute to the Company’s overall customer services satisfaction.
  • Carry out stocktaking in the kitchen regularly and monitor the stock level and ensure efficient stock management.
  • Minimum 10 years’ experience in F&B operations preferably in hotel or catering industry
  • Strong F&B knowledge in creating profitable, operational and edge-cutting solutions
  • Accountability and able to work independently
  • Excellent customer service, interpersonal and communication skills
  • Fluent in English
  • day to day operations Staff:
  • Manage one- to –one counselling /coaching with staff.
  • Manage staff investigation.
  • Manage staff evaluation.
  • Assist in Interviewing and hiring staff.
  • Conduct spot check for staff grooming (Uniform, appearance, name tag)
  • Conduct spot check on staff knowledge on daily specials.
  • Conduct briefing with supervisors on daily basis.
  • Schedule work activities and communicate duties and hours to staff.
  • Coach staff on how to do the job and motivate them to finish projects.
  • Manage staff vacation plan.
  • Manage staff attendance (absences, Leaves and lateness)

Environment, Health and Safety

  • Monitor health and safety policies and ensure that best practices are followed:
  • Fire prevention and evacuation
  • Handling hazards
  • First aid for staff members and guests
  • Kitchen safety and security
  • Monitor inspections, spot checks to ensure health, safety, are met within standards.


  • HACCP certification
  • Degree holder in Hospitality and management
  • 10+ years of Experience with minimum 3 years of Management Experience in hospitality industry
  • Strong leadership skills, mature, outgoing & guest oriented, good communication skills
  • Proactive, enthusiastic, strong sense of responsibility and positive thinking
  • Able to work independently and under pressure
  • Excellent command of spoken and written English
  • Shift duty is required
  • Excellent interpersonal and verbal communication skills
  • Highly organized with excellent attention to detail
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