SENIOR SOUS CHEF

Location: Gardens, Cape Town
Salary: R15k per month

Purpose of the Role:
We are looking for a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to manage and control the kitchen service and take responsibility for kitchen output during a shift.

Requirements:
Diploma in Food Preparation and Culinary Arts
Must have at least 5 years’ experience in a 5* Hotel or Fine Dining Establishment
Computer literate with working knowledge of Microsoft Outlook, Word and Excel
Exposure to a stock Management System
Neat with high regard for personal hygiene and presentation
Solid English verbal communication skills
Understanding and application of basic math calculations
Experience in basic kitchen administration, food ordering and stock and cost control
Proven ability to train and manage people
Able to work flexible hours, weekends and holidays

Duties:
To manage the kitchen overall and ensure quality of all production and where necessary help junior staff with preparation.
To maintain the integrity of all kitchen systems.
To ensure that a daily briefing is done on each shift with the team on duty so that communication lines are clear and all staff are fully aware of the business levels and requirements and the expectations on the kitchen team.
To manage and coordinate the day-to-day operation of the five sections ensuring that:
Section stock levels are correct and where required requisitioned in accordance with SOP
Mise en place requirements are planned, actioned and handed over in accordance with SOP
All food prepared is done in accordance with recipes an RCH and LHW time standards
Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
Section’s WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
To resolve any challenges re. equipment, food and staff as soon as it becomes known.
Check that there is no unnecessary wastage in accordance with the practices prescribed by the Executive Chef.
To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards.
Ensure that food and fridge temperatures are monitored and reported daily.
Ensure that the cleaning roster and employee checklists are adhered to always.
Check daily that the staff pick-up lists are accurate; and where necessary send the necessary amendments to the responsible people
Ensuring that staff disciplinary and performance management is carried out for any infringements happening on your shift in line with the Code of Conduct of the Restaurant.
Responsible to ensure that the food store, freezer, fridge, dry store, chemical room and gas room are managed and controlled in line with stock control practices ensuring sufficient stock, minimal wastage and best pricing.
Personally check all purchase orders that happen during your shift and check that the Food Store Clerk manages the food store correctly and where necessary assist him.
Ensure that a detailed handover is prepared at the end of every shift for the following chef on duty in accordance with the requirements of the Executive Chef.
To regularly make menu suggestions or contributions to the Executive Chef for possible inclusion in a future menu; thereby proactively ensuring the Executive Chef’s involvement in your personal development through mentorship and coaching.