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 quality 

Strictly adheres to all recipes, methods and instructions from supervisor 

Ensures team reports to work on-time and in a clean uniform 

Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus 

Ensures development of team members through on-going training 

Recognizes team members for successful achievements and contributions 

Coaches team members immediately and professionally to minimize deficiencies and provide encouragement 

Responsible for inventories to enable team members to successfully prepare mise en place 

Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food 

Maintains and reports waste log to Head chef on a daily basis 

Checks outlet upon arrival to determine status of outstanding safety, or equipment issues 

Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling 

Maintains HACCP standards 

Communicates and follows-through with appropriate kitchen section to correct sanitation and or equipment issues 

Responsible for accuracy in daily inventories and requisitions 

Ensures proper rotation, storage temperatures, and proper storing procedures are observed (FIFO) 

Ensures all team members are properly equipped with uniforms, supplies, and tools 

Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc 

Ensures recipes are constantly updated to reflect changes created by availability or direction from the Group Executive Chef 

Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to the Group Executive Chef 

Continuously monitors food and labor cost accordingly 

Controls and decreases waste by maintaining logs to submit monthly 

Adjust production levels to meet forecast demands 

Communicates 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 production 

Requirements: 

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 written 

Kitchen terminology required 

Know all menus and product offerings for station or area of responsibility 

Remain current with products and industry trends 

Take personal responsibility to advance skills and knowledge 

Basic mathematical capability including addition, subtraction, multiplication and division 

Strong knowledge of all basic cooking techniques. 

Strong knowledge of Maltese, Classical European, International, and World Cuisine, including cooking philosophies and principles 

Ability to lead in all areas of the kitchen including production and alternative concepts 

Flexibility to work any shift in any area of responsibility without notice 

Strong knowledge of seasonal ingredients 

Strong knowledge of all kitchen equipment, tools, and supplies 

Ability to provide leadership, motivation and training 

Must be familiar with basic food hygiene policies 

Carry out the food safety procedures appropriate for his/her position 

Be 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