Description:
Position overview:To assist the Executive Chef and to lead and organise the Kitchen Brigade to maintain the high standards required. Responsible for Kingsley and Granita Kitchen staff. Plan and organise daily menus. Assist with issues for staff. Ensure fridges and freezers are well kept and packed. Check that temperature log sheets are filled in by junior staff. Oversee kitchen stewards and all aspects of hygiene. Plan weekly deep cleaning. Assist in training junior chefs and stewards. Responsible for food and OE counts. Assist in maintaining the budgeted food cost. Menu costings and planning. Creative buffet menus daily. Keep up with current trends. Attend meetings in absence of Exec Chef. Deputise in the absence of and Executive chef. Ensure good quality of food in staff canteen.
To assist the Executive Chef in producing meals and services within the required deadlines and to the Companys set standards and guests satisfaction.
Requirements:
Grade 12 Diploma / Certificate in Culinary Arts
Minimum of 4 years experience as an Executive Sous Chef or head chef in a luxury hotel kitchen or related field Must be a good team player Must be able to work long hours, night shifts and weekends to meet with operational requirements Must be trustworthy and honest Skills required:
Must be very well spoken and enjoy interacting with guests. Should be responsible and accountable with high standards and work ethics Be able to do food and recipe costings Good planning skills Organizational skills Problem solving skills Decision-making skills Good oral and written communication skills Understanding of labour, health and safety regulations and employment laws Work well under pressure Job objectives:
To supervise, direct and participate where necessary in the preparation & cooking of all food items To over see kitchen, restaurant and events, ensuring quality standards are maintained To ensure stock orders are placed with Executive Chef or placed with procurement in the absence of the 2 said. To receive stock, check thoroughly, quality and quantity and report any sub-standard items to Exec Chef To ensure an efficient system for storage of all food items received. To assist Exec Chef in maintaining the budgeted food cost To offer input for menu planning focusing on product availability, seasonality, cost and production time/manpower, taking into consideration market trends, customer preference, skills available as well as equipment availability. Strive to create a stable working environment and high morale, giving each individual team me
02 Mar 2025;
from:
gumtree.co.za