JUNIOR SOUS CHEF – CAMPS BAY – WESTERN CAPE Full Time

Responsibilities

• Check the quality of raw and cooked food products to ensure that standards are met
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Check the quantity and quality of received products
• Order or requisition food and other supplies needed to ensure efficient operation
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Determine how food should be presented and create decorative food displays
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Estimate amounts and costs of required supplies, such as food and ingredients
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Keep control of the ordering from delivery to issuing to different departments
• Maintain food quality and presentation standards
• To ensure food is prepared promptly
• Report necessary problems and shortages
• Liaise with group food custodian on all new ideas and suggestions
• Always be available to help with stock-taking measures and assist with the capturing of it
• Ensure that all HACCP standards are maintained
• Ensure that the kitchen equipment is clean and in working order at all times
• To ensure minimum wastage of raw and cooked materials
• Keep up to date with current promotions and new products
• Make sure all rules and regulations are implemented at all times throughout the kitchen
• Supervise the quality of food, work, and produce in the kitchen
• Maintain uniform standards
• Roster Employees
• Manage HR-related issues within Kitchen
• Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented
• Maintain correct staffing levels
• Correct disciplinary procedures and actions to be enforced at all times
• To ensure that all staffing issues are dealt with in the correct manner
• To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems
• Keep staff personal information up to date in their files
• Carry out instructions given by management
• Maintain the tidiness of all storerooms, fridges, and freezers
• Kitchen is in a hygienic, clean and orderly fashion at all times
• Ensure that the facilities file is up to date and being correctly implemented
• Have detailed documents on opening and closing procedures of the kitchens
• To contribute and be involved in meetings and daily handovers

Requirements 

Grade 12 or Equivalent Professional Cookery Certificate/ Culinary Diploma is essential.

Previous experience in the same or similar position in a 4/5 star hotel Familiar with all duties and procedures in the Kitchen.