Sous chef - N/A07376
Code/Reference:
N/A07376
Applications accepted until:
2017-11-17
Number of Openings
1

Unit:

The Table Bay

Location:

Western Cape

Job Purpose

Reporting to the Senior Sous Chef the successful incumbent will be responsible to manage the day to day operations in the kitchen as per operational requirements within a highly pressurized environment whilst maintaining the high standards and in accordance with the company policies and procedures.

Education

  • Recognised suitable Food preparation qualification;

Experience:

  • Minimum 3 years€™ experience in a 5 star hotel environment within a similar position

Skills and Knowledge

  • Advanced creative and innovative cooking skills and menu knowledge;
  • Good communication and interpersonal skills
  • Good problem solving and conflict-handling skills;
  • Proven record for transferring training skills, certification as a trainer will be advantageous;
  • Strong administration , planning and organising skills as required

Key Performance Areas:

  • Implement and maintain new menus;
  • Ensure product , service standards and productivity targets are met or exceeded
  • Maintain hygiene procedures and controls to ensure at least 90% compliance in all hygiene audits;
  • Maintain high grooming standards
  • Ensure that complaints , disputes and suggestions are addressed and managed to encourage an environment of effective communication
  • Ensure adherence to all health and safety standards and requirements
  • Manage and find resolutions to inventory variances
  • Complete required administrative functions as required
  • Liaison with service providers
  • Strive to create a motivate and efficient workforce
  • Maintenance of equipment;
  • Food preparation, presentation and service according to operational requirements and procedures;
  • Grow & develop all employees with on-the-job & external training of employees;
  • Implement special offerings to ensure covers in restaurant increase;
  • Effective stock control during the month and ensure efficient & correct stock takes;
  • Adhere to standard portions and ingredients to minimise wastage.
  • Perform other duties as and when required

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.