We are looking for a Senior Sous Chef to join our 4-star hotel in Graskop, Mpumalanga with 35 rooms, and another 13 rooms opening later this year. There are 2 restaurants on the property, a function marquee and Conference Centre. Must have at least 5 years' experience in a hotel kitchen as a sous chef.Must have experience with Q-pro or similar audit systemsTo assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of maintaining the highest standard and achieving maximum guest satisfaction.To assist in increasing profitability, achieving the budgeted GP and to stay within the budget for general kitchen expenses.To take full charge of the kitchen when the Executive chef is not on duty.To ensure that a courteous and efficient service is always provided to the guest in line with the company's mission statement and policies.Must have experience in health and safety and be able to maintain and implement it in the workplace.Have experience in the disciplining of staff and ensure a good working environment.Take charge of kitchen stock takesBe able to assist with menu planning and costings of each dish.Have experience in fine dining, ala carte as well as buffets.Have experience catering for functions up to 500 pax.Be able to do on the job training.Very good communication skills.Must have own transport and a driver's license.Must have knowledge of POS, capturing invoices, and ordering. Must have at least 5 years' experience in a hotel kitchen as a sous chef.Must have experience with Q-pro or similar audit systemsTo assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of maintaining the highest standard and achieving maximum guest satisfaction.To assist in increasing profitability, achieving the budgeted GP and to stay within the budget for general kitchen expenses.To take full charge of the kitchen when the Executive chef is not on duty.To ensure that a courteous and efficient service is always provided to the guest in line with the company's mission statement and policies.Must have experience in health and safety and be able to maintain and implement it in the workplace.Have experience in the disciplining of staff and ensure a good working environment.Take charge of kitchen stock takesBe able to assist with menu planning and costings of each dish.Have experience in fine dining, ala carte as well as buffets.Have experience catering for functions up to 500 pax.Be able to do on the job training.Very good communication skills.Must have own transport and a driver's license.Must have knowledge of POS, capturing invoices, and ordering.Requirements:Applicants must have at least 5 years' experience in the kitchen as a Sous Chef or similar role.Matric is a minimum requirement, and a culinary qualification is beneficial.
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