Ballito: Sous Chef posted by HotelJobs

CANDIDATE REQUIREMENTS:

An excellent command of the English language

Well-presented and energetic

KEY DUTIES & RESPONSIBILITIES:

Sous Chefs report to Head Chefs per area, and all Chefs fall under the Executive Chefs authority.

Menu planning is essential.

To maintain proper opening, operating and closing procedures for your area of responsibility in the Kitchen. This relates especially to the operating of Equipment, from both the standards of safety and maintenance. To also ensure that all staff using equipment have been correctly briefed on procedure for keeping clean and maintaining, on a daily basis when using equipment. Also, hygiene standards of all food items in the Kitchens.

The same applies to any other equipment being used by staff. Company property needs to be kept secure from theft and damage, and maintained in good and clean working condition at all times.

To be punctual according to Rostered/requested shifts at all times and able to work flexible shifts, as may be expected by operational requirements.

To be accurate and honest with all Hotel Property under your control and to conscientiously ensure the security of our guests at all times. To prepare menu items as per procedure (either printed bills or Management request), and to ensure security of said items, by not allowing non-kitchen or permitted staff access to area of responsibility.

To be neat and presentable at all times, in the correct uniform, and have a high standard of personal hygiene

To maintain an excellent standard of cleanliness and hygiene in the Hotel overall, and your area specifically. This includes the carrying out of any cleaning duties that may be necessary at any given time, in order to maintain the standards required. Also to ensure that all items used and cleaned by you are always secured, undamaged and of the accepted hygiene standard (cutlery, crockery etc.)

To prepare food items as per standards set by Hotel operating procedures and instructions. To ensure that all foods prepared and presented, are fresh and of a high standard/quality.

To ensure communications are forwarded to management for any maintenance issues in your areas.

To ensure that your area is adequately stocked on arrival with sufficient items for operating, guest supplies and operating equipment (all working). Any faults report to management.

Issues to be done at set times, set by Executive Chef, and keys for all stock and stores to be carried by Management only. A signed issue by the management only will allow for alcohol to be issued to kitchens.

To perform any further reasonable requests/tasks or requirements as instructed by management.

To make management immediately aware of any out of stock items or any discrepancies regards stock that may adversely affect service or guest requirements, or may affect the financial position of the company respectively. To also inform management of any other incident or oversight that may adversely impact on the success of the business.

To practice good customer relations at all times, representing the Company as a professional with etiquette, respect and a considerate attitude towards guest needs.

To attend meetings and training courses as required or requested.