MAIN RESPONSIBILITIES

·       To ensure that all chefs de parties are familiar with the day's requirements

·       To ensure that the necessary stocks are on hand at the right quality and quantity.

·       To ensure that timetables, leave rosters and attendance registers are up-to-date.

·       To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.

·       To ensure that all maintenance problems are timeously reported and followed up.

·       To ensure that all communications between restaurant and kitchen run smoothly.

·       To ensure that each cook receives the correct orders for the appropriate tables.

·       To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

·       To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.

·       To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.

·       To attend seminars and training courses as and when directed.

·       Ability to instill safety and sanitation habits in all employees.

·       Experience in production techniques of large banquets.

·       Banquet experience in serving very large groups

·       Ability to prepare a variety of cuisines, using skill and creativity.

·       Supervise daily food preparation for assigned areas.

·       Some experience in budgeting, food cost, labor costs, and scheduling helpful.

·       Fine dining experience.

REQUIRED SKILLS

• 2 years working experience as Sous Chef or similar role in a 4/5* Hotel

·       National academic qualifications in Hospitality Management preferably

• Must be able to work flexible hours & shifts.
• A natural Yes, I Can attitude and a team player.
• Excellent safety and sanitation skills.
• Strong command of the English language.
• Ability to cope under pressure.
• Ability to work within a diverse team, good communication skills, dedication, hardworking and integrity.

MAIN RESPONSIBILITIES

·       To ensure that all chefs de parties are familiar with the day's requirements

·       To ensure that the necessary stocks are on hand at the right quality and quantity.

·       To ensure that timetables, leave rosters and attendance registers are up-to-date.

·       To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.

·       To ensure that all maintenance problems are timeously reported and followed up.

·       To ensure that all communications between restaurant and kitchen run smoothly.

·       To ensure that each cook receives the correct orders for the appropriate tables.

·       To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

·       To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.

·       To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.

·       To attend seminars and training courses as and when directed.

·       Ability to instill safety and sanitation habits in all employees.

·       Experience in production techniques of large banquets.

·       Banquet experience in serving very large groups

·       Ability to prepare a variety of cuisines, using skill and creativity.

·       Supervise daily food preparation for assigned areas.

·       Some experience in budgeting, food cost, labor costs, and scheduling helpful.

·       Fine dining experience.

REQUIRED SKILLS

• 2 years working experience as Sous Chef or similar role in a 4/5* Hotel

·       National academic qualifications in Hospitality Management preferably

• Must be able to work flexible hours & shifts.
• A natural Yes, I Can attitude and a team player.
• Excellent safety and sanitation skills.
• Strong command of the English language.
• Ability to cope under pressure.
• Ability to work within a diverse team, good communication skills, dedication, hardworking and integrity.