Main Purpose:The SousChef coordinates and supervise all culinary activities,is responsible for planning and directing the preparation of food in the cold kitchen. The Sous Chef is also responsible to manage and train staff to ensure that CTICC maintains consistent food quality.
Reporting to the:Senior Sous Chef
Key responsibilities will include:
Assist the Senior Sous Chef to plan for all function food set ups. Direct food preparation and all culinary activities for the Chef de Partie. Produce high quality food all the time as per the set standards while being mindful of the clients' requirements. Prepare food tastings for clients as per the chosen menu and come up with new dishes which appeal to the clients, whenever required. Ensure kitchen staff follow recipes when preparing food in the kitchen. Maintain high standards of culinary products, service and work closely with the Banqueting, Beverage and Back of Houseteams to achieve the set targets for the department. Estimate food requirements and assist the Senior and Executive Sous Chefs to place food orders with suppliers. Ensure food costs are in line with revenues in the respective kitchen. Manage labour costs and ensure in line with revenues and business levels. Assist the Senior Sous Chef in management of kitchen staff and all kitchen activities. Prepare the equipment snag list for the Senior Sous Chef. Perform administrative duties. Ensure that all HACCP / ISO 22000 documents is completed and filed by all the kitchen staff such as but not limited totemperature log sheets, personal hygiene log sheets etc. Maintain a positive and professional approach with co-workers and customers. Monitor customer satisfaction and take appropriate action where necessary. Conduct on-the-job training and assessment based on the organisation requirements and training needs analysis. Must possess an eye for attention to detail to ensure that the plates are perfect when they leave the kitchen. For consistency the Sous Chef must check his/her work as well as the work done by their staff. Recognised professional culinary qualifications from a reputable institution or hotel school (NQF Level 5). At least five (5) or more years' experience in a large kitchen, banqueting and or 5-star environment. At least two (2) years' experience as a Sous Chef in the cold kitchen. At least three (3) years' experience as a Chef de Partie in the cold kitchen. Experience in managing large groups of staff. Excellent record of kitchen management. Record of keeping up with cooking trends and best practices.
Kindly apply for this position through our applicant tracking system: https://cticc.recruitee.com/ before 17h00 on the 28 June2024 by completing the Employment Application Form and submitting your highest qualifications, CV and your e-vaccination certificate. Only shortlisted candidates and complete applications will be considered. The CTICC reserves the right to close this advert at any given time.
The CTICC has adopted a Mandatory COVID-19 Vaccination Policy. The CTICC is committed to Employment Equity and particularly welcomes applications from suitably qualified Historically Disadvantaged Individuals (HDI's). Remuneration will be discussed with the successful candidate. Should you not hear from CTICC within 30 days consider your application unsuccessful.
For more information on the Cape Town International Convention Centre please visit: www.cticc.co.za
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