Sous Chef

Sous Chef
Company:

(Confidential)


Sous Chef

Details of the offer

EMPLOYMENT TYPE:PERMANENT
SECTOR:HOSPITALITY
BASIC SALARY:R27000 – R30 000 TOTAL CTC TO COMPANY
START DATE:IMMEDIATELY

DUTIES:
Manage and lead the kitchen staff in chef’s absence
Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Train and assess staff on the job
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability and training opportunities
Assists head chef with menu creation
Monitor and maintain health and safety
Maintain staff and leave rosters
Ensure that all CDP’s are familiar with the weekly and daily reservations, events and menu requirements
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature

APPLICANTS MUST HAVE
Grade 12
Clear credit and crimnal record
Culinary Diploma
Preferably +/- 4 years previous in a senior chef role
Own transport
Leadership and management skills
Able to work in a team
Basic computer skills (word, excel, outlook)
Exceptional customer-service skills
Excellent written & oral communication skills
Strong organizational skills

DON’T DELAY EMAIL TODAY TOmaaliek@------or telephone-----ask forMaaliek

If you have not been contacted within 10 days you CV has not been successful and will be retained for future suitable roles.


Source: Executiveplacements


Area:

  • Restaurants - Tourism - Hotels / Gastronomy (Chef - Pastry chef)

Requirements