Sous Chef - Northern Cape at Servest SA

• The sous chef will be responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.The incumbent must have worked in the catering/canteen facility ,with leadership qualities and skills.

Minimum Requirements    

• Grade 12
• Fluent in English and other languages
• Food Preparation and Cooking Qualification including HACCP
• 3 Years’ experience as a sous chef
• Experience in Hospitality/ Restaurant
• Basic Computer Literacy
• Excellent Customer Service Skills
• Leadership Skills

Duties & Responsibilities    

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
• Produce high quality dishes that follow up the established menu and level up to company ’s standards, as well as to clients’ requirements;
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

Closing Date    
2023/07/23