Sous Chef (P8) (College of Business & Economics: School of Tourism & Hospitality) at University of Johannesburg

Job Description:

The School of Tourism & Hospitality develops future-fit leadership for the Tourism & Hospitality sector by providing both high quality programme offerings as well as facilities which host functions and events. These commercial facilities and services add to the high-quality teaching & learning environment that the students are exposed to.

Responsibilities:

• Order the appropriate quantity and quality of food required and ensure proper stock control in order to achieve the required targets.
• Ensure the daily production against the requirements.
• Ensure that hygiene requirements in terms of HACCP are adhered to.
• Manage the correct use of equipment and ensure maintenance thereof when necessary.
• Providing good customer service to the relevant stakeholders.
• Provide guidance and/or mentorship to students in the production of food.
• Conduct assessments of students' portfolios, behaviour and performance to facilitate the WIL process.

Minimum requirements

• Diploma (NQF 6)  
• Minimum of 3 years' professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine dining environment
• Teaching experience
• Proven computer skills in Windows and MS Office
• Industry knowledge
• Wine knowledge
• Kitchen management

Competencies and Behavioural Attributes:

• Computer Literacy
• Good verbal and written communication skills
• Strong interpersonal skills
• Good customer service skills
• Ability to work in a team
• Good organisational and administrative abilities
• Food cost control / accounts

Recommendations:

• Assessment skills
• Understanding of the academic environment
• MICROS experience