Sous Chef (Functions & Production) - B&I
Tsebo Solutions Group
Date: 2 weeks ago
City: Port Elizabeth, Eastern Cape
Contract type: Full time
Duties & Responsibilities
- Primarily prepare, cook and present food to a consistently high standard.
- Accurately order, receive, store and requisition extensive food stocks.
- Produce a wide range of competitively priced function menus.
- Incorporate your own creative ideas into the established menu formats.
- Combine traditional and classical techniques with your own flair, imagination and creativity.
- Have particular experience with larder work, sauces, soups and roasts.
- Show an appreciation for healthy recipes, basic diets and vegetarian dishes.
- Take full responsibility for the kitchen in the absence of the Head Chef.
- Combine strong creative ability with sound commercial sense.
- Work to a budget and achieve the required monthly gross profit percentage.
- Respect all foodstuffs and demonstrate a thorough knowledge of their correct usage.
- Strictly monitor and control all kitchen waste, particularly foodstuffs.
- Maintain the tidiness and cleanliness of the kitchen at all times.
- Demonstrate strong leadership qualities and have a proven ability for training junior staff, as necessary.
- Organise, motivate, supervise and lead others by their own example.
- Adopt a friendly but disciplined approach to authority, where necessary.
- Articulate clearly and communicate effectively at all levels.
- Demonstrate a pleasant, well-balanced and gregarious personality.
- Remain cool, calm and organised particularly when under pressure.
- Adapt to living and working in a small hotel within a small, island environment.
- Demonstrate an ambition to further their career in a quality establishment.
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 10-20kg.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- elevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
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