We are seeking an experienced Sous Chef to join our team in East London, to do cost controlling and maintaining food cost,supervise storage, stocking, and sanitation procedures. They need to produces high quality plates, including both design and taste, oversee and supervise the kitchen staff. They need to assist with menu planning, inventory, and management of supplies and ensure that food is top quality and that the kitchen is in good condition.
Primary functions of the role:
Ensure that all sections are prepped
Clean and prepare ingredients as required
Cook the meals as required
Manage the kitchen during shift
Train and manage staff
Ensure fridges are at the correct temperatures
Ensure that bins are cleaned during the shift
Record all wastage
Stock takes and ordering of stock.
Deal with guest complaints and resolve
Maintain the security measures put in place in the kitchen
To assist the Head Chef in the maintaining of food cost percentage through control in wastage, purchasing, storing, portion control, etc
Maintain and monitor the proper use and storage of all company assets (equipment, furniture, telephones, accessories, etc)
Introduce and maintain a cleaning procedure for all company assets and the kitchen
Practice effective stock control in conjunction with your Seniors
Work according to the SOP and Kitchen training manuals
Follow the FIFO (First In – First Out) principle
Ensure the food is according to standard before sending it out to the guest
Maintain cleanliness in all the sections and the kitchen at all times
Report any faulty equipment to your Seniors and follow up to ensure it is resolved
Maintain the Health and Safety procedures of the Hotel
Any adhoc duty and responsibility as given by Management
Minimum criteria:
Must have Matric with Mathematics
Chef Diploma
PC literate
Proven track record
At least 2 years' experience in a senior role
Must have good leadership skills and work well under pressure
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