We are seeking an experienced Sous Chef to join our team in Kempton Park.
Primary functions of the role:
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Ensure that all sections are prepped
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Clean and prepare ingredients as required
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Cook the meals as required
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Manage the kitchen during shift
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Train and manage staff
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Ensure fridges are at the correct temperatures
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Ensure that bins are cleaned during the shift
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Record all wastage
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Stock takes and ordering of stock.
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Deal with guest complaints and resolve
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Maintain the security measures put in place in the kitchen
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To assist the Head Chef in the maintaining of food cost percentage through control in wastage, purchasing, storing, portion control, etc
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Maintain and monitor the proper use and storage of all company assets (equipment, furniture, telephones, accessories, etc)
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Introduce and maintain a cleaning procedure for all company assets and the kitchen
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Practice effective stock control in conjunction with your Seniors
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Work according to the SOP and Kitchen training manuals
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Follow the FIFO (First In – First Out) principle
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Ensure the food is according to standard before sending it out to the guest
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Maintain cleanliness in all the sections and the kitchen at all times
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Report any faulty equipment to your Seniors and follow up to ensure it is resolved
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Maintain the Health and Safety procedures of the Hotel
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Any adhoc duty and responsibility as given by Management
Minimum criteria:
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2 - 3 years experience in senior management roll 4-5 star establishment
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Formal culinary arts and kitchen management diploma
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Own transport essential
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Large scale banqueting and events experience essential
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Efficient in stock control and stock taking
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Cost of sales knowledge essential
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Knowledgeable in Eastern and Asian cuisine
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Basic kitchen admin and high level hygiene focused
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creative and passionate chef with ability to drive team morale
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Be able to spearhead Training and staff skills development
