PURPOSE OF THE POSITION:
To plan, coordinate, facilitate, and supervise the food preparation, menu planning, maintaining food quality and freshness, monitoring ordering and stocking, and supporting the smooth running of the kitchen department, where all aspects of culinary experience are delivered to the highest food quality standard.
QUALIFICATIONS & EXPERIENCE:
- Minimum National Trade Certificate in Professional Cookery (NQF 6)
- Minimum 5 years’ experience as a sous chef in a 4- or 5-star hotel operation or Michelin-star restaurant.
- Computer literate
- Excellent knowledge of culinary arts and a passion for creating new and innovative dishes
- Experience in a fine dining restaurant with an international clientele.
- Experience in creating diverse and appealing buffet menus tailored to different occasions.
- Knowledge of Micros, MC, EMC, and Jarrison will be an added advantage.
- HACCP trained.
KEY ACCOUNTABILITIES:
- Supervise Kitchen Operations and inspect preparation of food for seasoning and cooking time and tastes completed dishes to ensure high quality and compliance to all standards and procedures
- Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
- Plans sequence and time of cooking operations to meet restaurant serving times.
- Ensures that necessary raw foodstuffs, materials, tools, and operating supplies are on hand or requisitioned from stores to prepare meals according to the established menu.
- Assists in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
- Assists the head chef and controls and analyzes, on an ongoing basis, the level of the sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing.
- Assist with creating a seasonal a la carte menu (lunch/dinner/snacks) for the restaurant and to cater for all special dietary requirements.
- Assist with updating SOPs, including recipes, costings, presentation designs, and photographic manuals.
- Develop recipes and maintain updated and accurate costing of all dishes prepared and sold in the food and beverage operation.
- Assign and delegate tasks to chefs and cooks in the kitchen production line.
- Check that all mise-en-place is prepared for food service and assist in the cooking and final preparation of dishes.
- Assist in the preparation of monthly kitchen reports on HR-related activities and financial reports, commenting on key performance indicators and action taken to keep on target.
- Assist with the control of staff rostering to ensure adequate coverage according to business levels.
DUE DATE: 12 August 2025
