Junior Sous Chef

Qualifications and skills

Suitable candidates must possess the following minimum qualifications and skills:

• Grade 12.
• Formal culinary qualification or an apprenticeship program essential.
• Ability to effectively present information and respond to questions from groups of managers, suppliers, members and employees.
• Five years. Practical experience in industrial, hotel, corporate catering.
• Literate-must be able to speak, read and write English.
• Adaptability to different working areas and conditions.
• Must have own accommodation and transport.

Responsibilities

The successful candidates responsibilities will include, but are not limited to:

• Be hands-on and action all resources and ensure arrangements are in place and the correct stock items are available for the planned menu.
• Planning cooking methods for menu.
• Ensure that the correct patrons are confirmed for quantity planning.
• Ensure that skills acquired through experience and training is transferred to colleagues and team members.
• Ensure stacking and storage are done per company standards and regulation.
• Ensure that food outlet kitchen are open and ready for service, on time,
• Check that food is correctly prepared and presented.
• Ensure that correct chemicals are used in the service areas.

This Job Specification indicates only the main duties and responsibilities of the position and therefore is not intended as an exhaustive list. By applying for this position, you consent in terms of the Protection of Personal Information Act (PoPI) to your personal information being obtained; utilised and stored by the Company through inter alia, reference checks, credit checks and trace reports. Interested candidates, who qualify, should apply but this does not entitle them to a response. Suitable candidates will undergo a prerequisite medical assessment as per the OHS Legislation.

Posted on 20 Mar 11:44, Closing date 28 Mar