Senior Sous Chef at Faircape Group

We are looking for a Senior Chef that will work at Tokai Estate and will lead the service in the kitchen.

Reporting to the Group Head Chef and assisting with (preparation, safety and hygiene, staff management), the job duties include, but are not limited to the following:

Meal Preparation and Presentation

• Control cooking of all food from preparation to presentation
• Safety and Hygiene procedures
• Equipment usage
• Following meal specifications
• Streamline production plans with Chefs

Staff management and training 

• Control all subordinate staff 
• Ensure staff follows procedures correctly
• Ensure that all staff is trained on the required policies and procedures
• Ensure that all staff is trained on all cooking methods needed to perform their job
• Ensure that all staff are trained on how to use the equipment correctly and safely 
• Identify training needs within the company and train teams accordingly

Stock control 

• Printing specs
• Manage stock rotation system in Kitchens
• Support in managing stock variances
• Following specs
• FIFO
• Wastage control 
• Assisting in stock takes 
• Labelling of all items as per procedure 

Health and safety

• High standards of food hygiene
• Ensure GMP and documentation is up to date
• Ensure the entire kitchen is clean and hygienic
• Ensure daily and weekly cleaning schedules are adhered to
• Attend monthly health and safety meeting 

Administrational duties and reporting 

• Daily paperwork 
• Check sheets
• Weekly chefs report 

Coffee Shop & Café fridge

• Quality of café product
• Baking of café goods
• Monitoring and management of the café fridge 

Qualifications:

• Chef's diploma / qualification from a registered tertiary education provider

Requirements and Experience: 

• Proven experience in hospitality and catering of at least 3 years
• Proven experience in management of kitchen staff 3-5 years
• Experiences with catering & management at multiple sites advantageous
• Experience in food quality management and standardisation
• Experience in writing & managing SOPs
• Quality orientated
• Ability to follow all sanitation procedures
• Excellent physical condition and stamina
• Ability to travel and relieve when needed
• Skills and Knowledge:
• Ability to follow sanitization procedures
• Excellent communication skills
• Strong administration skills
• Focus on excellence and high quality standards
• Attention to detail 
• Proven Leadership skills
• Strong knowledge of food handling procedures
• Strong knowledge of GMP
• Knowledge of various cooking and baking techniques and methods
• Knowledge of costings of menus
• Knowledge of excellent customer service principles
• Knowledge of menu design & planning
• Knowledge of health and safety requirements in a kitchen 
• Multitasking essential

Specific Requirements:

• Clear health record
• Clear criminal record
• Clear credit record
• Contactable references 
• Valid driver’s licence 
• Vaccinated against covid-19 or prepared to be vaccinated prior to commencing job