Job title: Sous Chef
Job type: Permanent
Emp type: Full-time
Industry: Travel and Tourism
Salary type: Monthly
Location: Overberg District Municipality, South Africa
Job published: 2020-03-10
Job ID: 32586

Job Description

An upmarket restaurant in the Overberg between Kleinmond and Gordens Bay is seeking to employ a duly qualified and experienced Sous Chef to join their dynamic team.

 

Requirements

  • Tertiary Qualification –Qualified Chef
  • Restaurant kitchen experience (3 year)
  • Able to cover all areas in the kitchen
  • Reliable Transport
  • Sober Habits
  • Stable employment record
  • Able to work shifts
  • Be proactive and follow HACCP guidelines
  • Must be able to work in a team and be able to follow instructions and guidance
  • Fluent in English and be passionate about training and upskilling those around you

 

Work activities:

  • Check quality of foods or supplies.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities. Train food preparation or food service personnel.
  • Coordinate activities of food service staff.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Order materials, supplies, or equipment.
  • Coordinate timing of food production activities.
  • Create new recipes or food presentations.
  • Determine prices for menu items.
  • Cook foods.
  • Assist the Head chef in meeting mandated cost of sales targets.
  • To maintain all food cost and stocks in line with agreed budgets.

Tasks:

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishment.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.