Sous Chef

Role Statement Purpose:

• To help produce monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
  
• To participate in the HACCP procedure according to the company s Food Safety Management document.
  
• To ensure quality control measures and hygiene systems are achieved always.
  
• To have total accountability for the daytoday running of the kitchen service in the absence of the Head Chef.
  
• To purchase all food and foodrelated products using companynominated suppliers.
  
• To achieve food budgeted cost controls ensuring minimum wastage within the unit.
  
• To participate in the ongoing management actively and development of menus.
  
• Stock takes are produced monthly in conjunction with the head chef and carried out in his absence.
  
• Stock rotation and use by dates for the production of food are followed and food is produced so as not to contribute to wastage.
  

Requirements

• Open to learning coaching and career growth
  
• Diploma in Culinary Management and /or Chef Accreditation is preferred
  
• Minimum of 35 years of operational experience in a highvolume kitchen
  
• Strong knowledge of HACCP and food safety standards
  
• Should have a good knowledge of African Chinese and Indian cuisine as well.
  
• A strong foundation in communication and Leadership skills that can be built on
  
• Driven and focused to execute with excellence
  
• Inspirational and motivational.