Sous Chef at Peermont Global

Job Description

To manage in the absence of the Executive Chef, the Kitchen Operations of a designated area, to the required Standards within the agreed budgetary limits and parameters, and ensuring Guest Satisfaction and Profit Maximization. To adhere to, maintain and implement Food Policies and Procedures.

Qualifications

MINIMUM REQUIREMENTS: 

• Matric / Grade 12;
• Hotel School or Chef’s Diploma would be an added advantage;
• 5 Years’ experience in a star kitchen environment;
• Excellent interpersonal and communication skills required;
• Shift work is an operational requirement.
• Basic Computer literacy essential;
• Knowledge of food costing and menu planning
• Extensive knowledge of modern food trends required;

Additional Information

MAIN RESPONSIBILITIES: 

 Assist the Executive Chef in the supervision, control and co-ordination of the kitchen staff;

• To do daily counts and processes to have food cost in line with budget, including wastage reports.
• Assume full responsibility for the kitchen section in the absence of the Executive Chef;
• Check and supervise the methods of food preparation with in your area;
• Maintain the highest level of standards in the preparation of food items as well as the service of the food;
• Check that all mis-en-place is prepared for food service and assist with the cooking and final preparations of the dishes;
• Assist in the receiving and storage of food, whilst checking quality and quantity;
• Take stock of food items if and when required to do so;
• To do a monthly OE count on all kitchen operating equipment;
• Adhere to all Health and Safety procedures;
• Ensure clean and hygienic conditions of all work areas including all refrigerators and storage areas to the standards laid down by the company;
• Ensure all required documentations are up to date at all times;
• Ensure that disciplinary procedures are adhered and staff are monitored:
• Assist in the training of all kitchen staff paying particular attention to trainees;
• Assist in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen;
• Assist with daily opening and closing stocks and correlate it with the micros daily report.
• Assist Executive chef in maintaining and finalising par levels and stock on hand;
• To action corrective actions set out by Seniors Chefs’ in the event of food related guest complaints;
• To schedule weekly meetings with junior staff, and to attend meetings scheduled by either the Executive chef, or the F&B manager;