CW 410911 - Senior Sous Chef/Head Chef

• Preparation and Cooking: This involves preparing and cooking all menu items according to established standards.
• Quality Control: Checking the quality of food products to ensure they meet the required standards.
• Food Styling: Ensuring that food styling aligns with the restaurants styling guide for attractive presentation.
• Feedback Handling: Following up on feedback and investigating constructive feedback or complaints to improve service and food quality.
• Menu and Recipe Development: Participating in planning and developing recipes and menus while staying within budget constraints.
• Stock Control: Assisting with stock control through regular stocktakes, both weekly and monthly.
• Supply Ordering: Responsible for ordering supplies and managing related administrative tasks following established policies and procedures.
• Stock Requisition: Requisitioning stock, materials, and equipment for the kitchen.
• Learning and Motivating: Demonstrating a willingness to learn and motivating chefs to improve constantly.
• Chef Training: Responsible for all chef training, including management and coaching for their development plans and skills training.
• New Cooking Techniques: Demonstrating new cooking techniques and equipment to staff.
• Cleaning and Hygiene: Following and enforcing cleaning and hygiene schedules in the kitchen.
• Dietary Requirements: Taking dietary requirements into account when preparing dishes.
• Ongoing Training: Participating in ongoing training to stay updated with culinary trends and techniques.
• Executive Chef Collaboration: Working closely with the Executive Chef to execute kitchen operations effectively.
• Kitchen Staff Rostering: Responsible for scheduling kitchen staff.
• Kitchen Responsibility: Taking full responsibility for the kitchen and kitchen staff.
• Guest Interaction: Interacting with guests, noting their requests and preferences.
• Administrative Assistance: Assisting the Executive Chef with paperwork and administrative tasks.

• Senior Sous Chef/Head Chef Experience (3-5 Years)
• Matric or Grade 12 Certificate
• Valid Code 8 Drivers License

• Excellent Culinary Skills
• Adherence to Standards
• Passion for Food
• Excellent Communication Skills
• Hardworking and Willingness to Work Long Hours
• Kitchen Control, Stock Control, and Hygiene Knowledge
• Physical Fitness: The physical demands of working in a kitchen, including standing for long periods and lifting heavy objects, necessitate reasonable physical strength and stamina.
• Ability to Work Under Pressure
• Attention to Detail
• Excellent Timekeeping Skills
• Excellent Organizational Skills
• Excellent Food Knowledge
• Product Knowledge
• Computer skills
• Commercial skills

• Food Allowance
• Provident Fund Contribution (50%): A provident fund is a retirement savings plan that is typically funded by both the employer and the employee.
• Unfurnished Accommodation
• Transport to Work
• Medical aid contribution (50%)

JobPlacements.com