Sous Chef

SUMMARY:
Large Hotel & Resort in the Central Drakensberg region is looking for a Sous Chef.
 
Buffet, a la carte & function experience essential.
 
You will act as a kitchen leader and assist the Executive Chef and Senior Sous Chefs with daily operations, food preparation, staff management and ensuring high food quality and adherence to safety standards.

POSITION INFO:
Duties:

Food Preparation: Preparing ingredients, cooking dishes, and ensuring food quality and presentation. Following recipes and ensuring consistency in dishes. Maintaining a clean and organized workstation.
Kitchen Operations: Assisting the head chef with menu planning and development. Overseeing food preparation and cooking processes. Expediting orders to ensure timely service. Maintaining kitchen inventory and ordering supplies. Ensuring adherence to health and safety regulations.
Staff Management: Supervising and training kitchen staff. Scheduling staff shifts. Addressing and resolving customer issues.
Quality Control: Ensuring food quality and presentation meet standards. Monitoring food safety and sanitation practices.
Other Duties: Assisting with opening and closing duties. Participating in staff meetings. Performing other tasks as assigned by the head chef.

Requirements:

Grade 12
Formal culinary training is preferred
Must have at least 5 years of kitchen experience
Previous experience in a 4-star Hotel that caters for Conference & Banqueting events.
Restaurant environment experience
Creative and be able to create exceptional food.
Familiar with cost and stock control.
Familiar with menu planning and costing.
Familiar with ordering, receiving, and storing stock, as well as Invoice control.
Good leadership skills.
Familiar with all aspects of the management of the kitchen.
Familiar with all aspects re. health & safety, as well as Fire emergency procedures
Must be computer literate
Must have good communication skills and be fluent in English.