Junior Sous Chef

Friday, 7 January, 2022
Olin     0218809500
Stellenbosch  

The successful incumbent will be responsible for the following

  • Managing the kitchen in regards to overall food preparation, food presentation, STAFF, food safety, general hygiene and operating equipment in conjunction with the Executive Chef.
  • Deal with GUESTS queries
  • Menu planning and implementation
  • Stock Control and placing daily stock orders
  • Implementing and maintaining minimum GUEST service standards.
  • Following and implementing new trends regarding food preparation, presentation and service.
  • Interacting with GUESTS to receive valuable feedback.
  • Managing costs in regards to COS, purchasing (via MyMarket), receiving, requisitions and storage.
  • Compiling, implementing and maintaining checklists for hygiene, food preparation, stock control, portion control and any other area that could or should have checklists.

The following are the requirements

  • Min grade 12 & National Diploma in Professional Cookery a must
  • Recent work experience in a similar position
  • Must be GUEST and service driven
  • Basic Computer literacy a must
  • Micros experience would be beneficial
  • People person and a TEAM player
  • Work accurately under pressure
  • Must be trustworthy
  • Good communication skills
  • The position requires shift work
  • Positive attitude, enthusiastic to learn
  • Own transport a must
  • Must be fully vaccinated against Covid-19.