Senior Sous Chef for Hotel : Ellerman House – Bantry Bay – Cape Town We are offering: · R18 000 plus 50% medical aid contribution and 6% pension contribution · 30 consecutive days annual leave · Late & Early shifts, 8 days off per month Main purpose: Responsible for assisting the Executive Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis. This position is responsible for the daily preparation of all baked goods and pastries, for a la carte and event production and is responsible for deciding, in conjunction with the Executive Chef, the a la carte dessert menus for both lunch and dinner service. They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure that members have an exceptional dining experience. The sous chef will be responsible for setting the “tone’ of the a la carte dessert menus and the pantry. Duties & Responsibilities: · Running the pastry section and ensuring that desserts are relevant and balanced · Comply with Standards of Service and assists in assuring the same from all kitchen employees. · Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. · Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. · Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. · In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. · Establish and require strict adherence to health, sanitation and food handling guidelines · Setting up a rotation for the cleaning of all the areas of the kitchen and enforcing it · Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. · In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. · Train kitchen staff on all new menus. · The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems · Maintain effective working relationship with food and beverage management, staff and hotel departments. · Complete daily food orders based upon scheduled events and projected levels of business. · Responsible for monthly stock takes of kitchen operational equipment and the achievement of budgeted targets · Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen and F&B staff on how to handle leftover food items. · Reducing and controlling the amount of breakages and wastage in your areas of responsibility · Managing the kitchen in the Ellerman Villa when guests are staying, incl. menu planning, stock ordering and control, preparing meals etc. Abilities and Skills: • Excellent communication skills and the ability to communicate in English – Very well spoke, will interact regularly with guests • Effective listening skills • Excellent interpersonal skills – Lead by example, mentor staff, interact with guests • Organisational skills - Ability to plan, coordinate, execute and follow up • Ability to work alone and as part of a team • Ability to multitask • Ability to motivate yourself • Hands on attitude, leads by example! • Extensive kitchen knowledge able to do Cold Kitchen, Pastry, Meat ,Fish and Sauces • Knife skills • Coaching / Mentoring • Ability to read, adjust and amend recipes • Administrative skills – write recipes and do costing • Organize the pastry fridge and freezer and ensure that the pantry is always presentable Requirements: • Computer literate, including POS, OPERA, Word, Excel • Knowledge of HACCP and Hygiene • Excellent time management • Flexible • Some travel experience beneficial • Pro-Active - Does not need to be told what to do. • Experience in stock control, including stock take and ordering, admin • Experience in performance management, including poor performance • Mature • Must be of sober habits • Neat and presentable Qualifications & Experience: · Formal cookery school qualification · 7 years previous experience in a traditional kitchen (with regards to hierarchy), must include hotel experience. · Some 5* experience essential If you’re interested please send me the following urgently and I’ll get your details off to the client (Unless I have this updated information already!) Updated CV in WORD FORMAT Head and shoulders photograph in chefs whites, no older than 5 months A food portfolio or 8-10 professionally taken food photographs 5 x Contactable Referees with email addresses Availability date Current Package (This will give a basis on which offer will be made should you be successful) and Desired Salary** Written references Copies of professional qualifications Do you have own transport and ZAR drivers licence, please provide a copy - Where in Cape Town area do you reside?
Posted on: Tue, 04 Nov 2014 11:16:42 +0000
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