Hospitality and Outdoor- New Vacancy - Sous Chef
Resort –Drakensburg, Kwa-Zulu Natal
Requirements
Grade 12
Must have had direct dealings with stock control and management of stock as well as cost of sales Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry's best practices
Degree in Culinary science or related certificate would be a plus
Must have computer skills.
Customer Focus
Interpersonal skills
Communicates Clearly via telephone and Email
Advanced computer skills
Teamwork
Attention to detail
Time management skills
Ability to work under pressure
Description
The Sous Chef, in the absence of the Executive Chef, will maintain and control all kitchen procurement, receiving of goods, storage, issuing, stock takes, stock analysis and stock security procedures.
The Sous Chef, in the absence of the Executive Chef, will ensure that the correct ordering procedures for all food stock, consumables and operating equipment are adhered to, in line with company policy and / or as per direction of the General Manager or Financial Manager.
The Sous Chef, in the absence of the Executive Chef, is to order all items through approved suppliers only, obtaining permission from the Financial Manager or General Manager for ordering any items which are only available through an alternate source.
The Sous Chef, in the absence of the Executive Chef, is to ensure that goods received are of the quality and quantity ordered and in accordance with the agreed price.
The Sous Chef will assist the Executive Chef in ensuring that the Cleaning Supplies Budget and Consumable Budgets are all met in relation to the actual revenues achieved or in accordance to the direction received from the Financial Manager or General Manager.
The Sous Chef will assist the Executive Chef in ensuring that profit margins are maintained and that agreed costs are not exceeded.
The Sous Chef will assist the Executive Chef in taking appropriate action against highlighted problem areas.
The Sous Chef will assist the Executive Chef in conducting monthly stock counts of all food items, operating equipment, non-consumables and Cleaning Supplies.
The Sous Chef will ensure that any loss of stock in his / her area of responsibility is immediately reported to the Executive Chef, General Manager or Financial Manager.
The Sous Chef will ensure stock rotation and that the storage of stock is under the correct conditions.
The Sous Chef will ensure that all out of stock items are timeously reported to the Executive Chef, General Manager and Food & Beverage Manager
The Sous Chef will ensure that wastage is kept to an absolute minimum
The Sous Chef will ensure that all equipment is maintained at an acceptable standard
Ensure that all equipment in his / her area of responsibility is used correctly in order to prevent unnecessary wastage or damage.
The Sous Chef will ensure that any passwords / logins that are allocated to him / her remain confidential, and are not shared with any other person, and that these passwords are changed at a minimum every three (3) months.
Package on offer
Salary depending on experience
Live in
Start Date:
ASAP
To Apply:
apply below .za
