Junior Sous Chef (Classic/Fine Dining) - George at Fancourt

Duties include, but are not limited to: 

• Food delivery – top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, assist in menu planning
• Food costs – monitor & maintain expenses within budget; portion sizes
• Management of staff – performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)
• Stock control – par stock maintained; daily ordering; food and equipment counts
• Cross functional integration – interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetings

 Adverse working conditions:      

• Must be prepared to work weekends & Public holidays;
• Must be prepared to work shifts.