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This modern hotel features contemporary design and is just 400 metres from Cape Town Airport. Guests can enjoy a chic bar area, a 24 hour deli, and a complimentary airport shuttle. Hotel Verde, Africa’s greenest hotel, is a 4-star sustainable hotel that offers luxurious carbon-neutral accommodation and conferencing. The hotel is 400m from Cape Town Int...
Job description
Job Scope and Specifications
The Sous Chef will be responsible for all food production for restaurants, banquet functions and other outlets. They will also be responsible for leading the culinary team in the completion of daily work assignments as well as provide vision for the future. They should maintain the highest level of Guest satisfaction, other employees support, and financial/operation performance and profit. They should provide support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates.
Sous Chef should develop creative menus, food purchase specifications and recipes. They should also develop and monitor food and labour budget for the department, as well as maintain highest professional food quality, health, safety, hygiene and sanitation standards
SPECIFIC DUTIES, RESPONSIBILITIES AND KEY PERFORMANCE AREAS
General and other Duties
The above listed criteria identify the key areas of responsibility of the position and are not all-encompassing description of duties and tasks. The above criteria will be subject to ongoing review and adjustment.
Closing date for applications: 31 May 2017
Position available at Hotel Verde at Cape Town International Airport. Long work hours are sometimes required and reliable transport is essential.
Please do not apply if you do not have a passion for food and an eye for detail.
Applicants should send their CV together with a cover letter - containing your salary expectation and the word “SOUS”, to [email protected] or fax to 0866 401 049.
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