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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