Sous Chef Johannesburg (B&I) at Tsebo Solution

Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner
• Responsible for running the kitchen operation
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness
• Overseeing and developing the organization of food preparation and production
• Ensure that all statutory, as well as company hygiene regulations are adhered to.
• Responsible for food budgets and to achieve their requirements.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles
• Stay abreast with food trends as well as best practices.

Qualifications

• Matric certificate
• Culinary qualification/diploma
• Must have 2-3 years’ experience in a similar position
• Drivers licence & own vehicle