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We are looking for a Sous Chef in the Pretoria North area to assist the Executive Chef and Executive Sous Chef to lead and organise the Kitchen Brigade to
maintain the high standards required.

Summary:

Responsible for Kingsley or Granita Kitchen staff. Plan and organise daily menus. Assist with issues for staff. Ensure fridges and freezers are well kept and packed.
Check that temperature log sheets are filled in by junior staff. Oversee kitchen stewards and all aspects of hygiene. Plan weekly deep cleaning. Assist in training junior chefs and stewards. Responsible for food and OE counts. Assist in maintaining the budgeted food cost. Menu costings and planning. Creative buffet menus daily. Keep up with current trends. Attend meetings in absence of Exec Chef or Exec Sous. Deputise in the absence of Chef and Executive sous chef. Ensure good quality of food in staff canteen. To assist the Executive Chef in producing meals and services within the required deadlines and to the Company’s set standards and guests’ satisfaction.

Requirements:

• Matric
• Relevant Diploma / Certificate
• 3 years experience as a Sous Chef
• Working knowledge of the following specialties preferred:
  
  • Strong leadership qualities
  • Creative in food and menu planning
  • Demonstrate passion for attention to detail and high standards
  • Good all-rounder – cold and hot kitchen, pastry & dessert
• Must be knowledgeable in all areas in the Kitchen
• Bilingual and easy to communicate
• Guest orientated
• Should be responsible and accountable with high standards and work ethic
• Should be responsible and accountable with high standards and work ethic

Duties (Not limited to):

Management of Kitchens

• To supervise, direct and participate where necessary in the preparation and cooking of all food items
• To oversee the Kitchen and restaurant, ensuring quality standards are maintained.
• To ensure all stock orders is placed with the Executive Chef, or placed in his absence with the Stock & Cost Controller.
• To receive stock, checking thoroughly for quantity and quality and report any substandard items to the Executive Chef
• To ensure an efficient system for storage of all food items received.
• To keep all food wastage to a minimum and report all wastage to the Executive Chef.
• Strive to create a stable working environment and high morale, giving each individual team member guidance and offering regular counselling, creating inspiration for individual achievement, setting goals and targets with timescales.
• To offer input for menu planning focusing on product availability, seasonality, cost, and production time/manpower, taking into consideration market trends, customer preference, skills available as well as equipment availability.
• To ensure secure and proper storage of food utilising control procedures which should be recorded, and spot checked.
• To ensure the highest standards of hygiene and safety through training and regular inspection.
• To plan production to minimise energy and other operating expenses.
• To make regular visits to the restaurant area to check on buffet quality, variety, and presentation, merchandising and soliciting guest comments for quality improvement (specific market research)

Staff and Training

• To meet the standards of training required by the Hotel and the Executive Chef.
• To assist in the effective development and training of all staff within the department ensuring each member of staff has a current individual training programme to ensure satisfactory standards.
• To assist in implementing the departmental induction programme for all new staff ensuring each new employee feel valued and have a purpose.

Safety, Health & Hygiene

• To report any defect or damage to equipment to the Executive Chef or Management.
• To ensure safety precautions and fire prevention are observed at all times and if need be, reported to the Executive Chef or Management.
• To ensure that the Health and Safety standards laid down by the Hotel are maintained at all times.
• To ensure that the Kitchen and all working areas are maintained at the highest standard of cleanliness and hygiene at all times.

In the Absence of the Executive Chef

• Act as Executive Chef in the absence of the Executive Chef.
• Select all kitchen employees to agreed personnel specifications, focusing on skills, previous training, ability, willingness to be trained and flexibility of the person.
• Sets quality standards in collaboration with the F&B Manager and act as a reference to all personnel and ensures that these standards are communicated /understood through training activities in his/her team and each outlet.
• Utilises his/her manpower to the optimum level of efficiency, preparing duty rosters according to forecast business trends and maintaining the requirements of the Working Time Regulations. Allocates on a daily basis, regular and non-regular duties and working schedules.
• Attends the daily briefing meeting(s) with representatives of each F&B service department and kitchen supervisors to ensure all issues affecting the department are communicated.
• Makes recommendations to the maintenance department on equipment service requirements and faults and follow up on these

Please note only shortlisted candidates will be contacted. To apply please click on the "apply" button and you will be redirected to another site. For more information contact us on general@stonebridgehr.co.za