Overview Our client a 5 Star Boutique Hotel in Polokwane - is recruiting for a Sous Chef.The successful applicant will be an excellent team player able to work under pressure, have attention to detail, be accurate,customer focused, and retain a positive outlook.Applications to: Apply on line to this advert or apply per email to : The Recruiter - [Please apply below] Remuneration: R 15 000.00 (Highly Negotiable depending on current earnings and experience required for the position) Other benifits to be discussed in interview Applications must include: Detailed CV listing all previous employers, achievements and qualificationsHead and shoulders PhotographPhotos of recent culinary work done by yourself: At least one Starter , Main Course and Dessert * Please note that the above requirements must be included for candidates to be considered for this position.Responsibilities: Support Executive Chef in all kitchen management dutiesAssume responsibilities of Executive Chef in their absenceEnsure all menus are followed and food standard is excellent at all timesOversee the choice of recipes and train each chef on the proper use of the ingredientsCheck and control all preparation of dishes and food before it goes outManage Kitchen HygieneOversee and ensure good communication within your team including, holding a monthly and daily morning meeting with kitchen teamContinuous training, skills development and motivation of all kitchen staff – including on the job training, monthly food workshops, training on kitchen equipment and hygieneManagement of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file managementManage staff performance and ensure all staff understand their responsibilitiesTake disciplinary action when necessary as per company policiesAssist with hiring and screening of all staff – ensure the right people are in the right positionsResponsible for all food ordersResponsible for stock management and stock take of all food on the last day of each month with senior chef and one chef in trainingManage Budget and food costs with Executive ChefManage all store rooms and deep freezesHave knowledge of products, suppliers, prices and current stockKeep a diary to organize all daily, weekly and monthly informationEnsure there are sufficient cleaning materials, and chemicals in stockCheck and rotate stocks in fridges and freezers dailyTrain all chefs on acceptable and unacceptable quality for receiving goodsEnsure that equipment is in working order and that it is always returned to the correct storage place Requirements and skills: Formal Culinary / Chef QualificationAt least 3+ years Head Chef / Sous Chef Experience required in 4 or 5 star hotelsComputer Literate – Windows & Fidelio knowledge essentialExcellent Guest Relations & motivational skillsExcellent planning skillsStrong Leadership skills and able to lead a dedicated team efficientlyExcellent menu planning abilityCreative with menus, presentation and garnish skillsStrong day to day organizational skillsAble to maintain five star standardsExcellent Communication Skills – Fluent in EnglishAble to work shifts or work additional shifts and hours at short noticeWork well under pressureSelf-motivated, self-starterSound knowledge of Industrial Relations procedures