Hospitality and Outdoor - New Vacancy –Sous Chef
Hotel – Stellenbosch
Requirements:
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3 years previous Sous/Head chef experience in a 4/5-star Hotel / Lodge environment (Essential)
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Comfortable working late shifts.
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Must stay in Stellenbosch or close surrounding area.
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Cooking and Hygiene qualifications beneficial
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Menu compilation and implementation
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Ability to co-ordinate the kitchen team to produce menus and food items with attention to detail, and high standards of presentation. Ordering of stock and rostering of staff.
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Knowledgeable of all dietary requirements
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Good knowledge and understanding of stock procedures and control.
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Good knowledge of planning, budgeting, and departmental administration
Description:
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Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team.
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Menu compilation and implementation
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Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance.
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Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances.
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Prepare budgets and aim to achieve budgeted gross profit.
Package on offer:
Start Date: ASAP.
