Sous Chef - Stellenbosch

Position is based on an established, well-known and liked Wine Farm

To maintain standards in preparing and presenting food
Manage the staff members in the Catering Department
Deputise for the Head Chef in his/her absence
Assist other sections in managing the kitchen
Manage Cost Controls for all kitchen items/equipment
Catering Administration & Rostering of Staff
Menu Planning & -Costing
Stock Control & Stock Takes
Stock Ordering & Stock Ordering Procedures
Halfway House Food, innovation and Menu Planning
Food and Wine Pairing
Function Kitchen & Function Menu Planning
Innovative Food Ideas and presentations
Health & Safety
Fire Marshalling
Kitchen & Food Hygiene Regulations
Quality Control of all food items in the kitchen and stores
Maintenance of all equipment in the catering department
Maintaining discipline
Lead team
Training of staff in the catering department

Hours: As per hospitality industry
Salary: R7 000 – R8 500