SOUS CHEF – FRANSCHHOEK – WESTERN CAPE Full Time

Job Description

Assist the Executive Chef in maintaining standard and an efficient operation, controlling and guiding the staff of all kitchens, you are the second in charge of all kitchens. Satisfying guest’s needs and exceeding guest’s expectations are your number one priority.

Requirements:

– Matric

– Diploma in Professional Cookery

– 5-star restaurant experience of at least 3 years in a similar position

– Able to demonstrate good written and verbal communication in English.

– Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

MAIN RESPONSIBILITIES

Specific Duties

• Checking the staff timing, grooming, and personnel cleanliness.
• Preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.
• Co-ordinate activities of all chefs and apprentice to ensure an efficient and smooth food service.
• Controls cost by minimising spoilage, waste and exercising portion control.
• Handles machines, equipment and utensil the proper way and teach all of team
• Control the food quality and presentation based on the executive chef and chef standards and correct eventual mistakes.
• Ensure right rotation of product in the refrigerator
• Ensure that after every service the food surplus are cleared and stored properly.
• ensure that all employees have a complete understanding and adhere to resort’s standard book
• As a leader of the kitchen must have at all time the best behaviour in order to give the best example to his staff.
• Maintain and control all schedules
• reports to the chef every little equipment that doesn’t work and coordinate the repair correctly
• Control the monthly inventory, following the correct procedures
• Spend as much time as possible cooking himself together with all the chefs
• Control the kitchens to the best of his ability and take charge when the chef is not on duty.
• Ensure your food cost is on par with the budget.
• Ensure all Kitchens areas and all its contents are maintained in a clean state and in good repair at all times-any defaults should be reported directly to the appropriate department.
• Check and control all store requisitions and minimise cost throughout the department.
• Ensure that the highest standards of personal hygiene are maintained by all members of the department.
• Ensure good daily communication between the kitchen and the outlets.
• Ensure regular clients are cared for accordingly.

General Duties

• To conduct daily meetings and ensure all duties are carried out.
• To consistently provide and maintain the highest standard of staff care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To familiarize yourself with your department standards of performance and to be able to demonstrate their application.
• To have a good knowledge of all hotel facilities and be able to answer guest and staff questions in a quick, polite helpful manner.
• To handle any staff complaints or problems promptly.
• To adhere at all times to all company hotel statutory rules, regulations and policies.
• To act on your responsibilities for health and safety standards at work.
• To be security conscious with the respect to guest, staff, hotel, property, welfare and to report suspicious circumstances to whom you consider.
• To maintain your department in a safe, hygienic and presentable state at all times.
• To attend any meeting’s training sessions or courses that may be beneficial to you and your department of request of the general administration.
• To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plans.
• To report any damage to furniture, fittings and equipment to the executive chef and deal accordingly.
• Performing other duties as assigned by management.