Executive Sous Chef
Johannesburg, GP, ZA, South Africa
Job Description
Responsibilities:
- Assist the Executive Chef in menu planning, recipe development, and food cost management
- Oversee the daily operations of the kitchen, including food preparation, cooking, and plating
- Train and supervise kitchen staff, ensuring high standards of food quality and service
- Maintain a clean and organized kitchen environment, following all safety and sanitation regulations
On Board Cruise Ship
- Manage inventory and ordering of ingredients and supplies
- Collaborate with other departments to ensure smooth operations and guest satisfaction
- Monitor and maintain food quality and presentation, making necessary adjustments as needed
- Stay updated on industry trends and incorporate new techniques and ingredients into menu offerings
- Assist with special events and catering functions as needed
- Adhere to company policies and procedures, including health and safety regulations
Requirements:
- Minimum of 3 years experience in a culinary leadership role, preferably in a high-volume, fine dining establishment
- Culinary degree or equivalent experience
- Strong leadership and communication skills
- Excellent time management and organizational abilities
- Creative and passionate about food and cooking
- Knowledge of food cost management and inventory control
- Ability to work in a fast-paced and high-pressure environment
- Availability to work flexible hours, including weekends and holidays
- Must be able to pass a background check and obtain necessary travel documents
Job Type: Full-time
Pay: From R22000,00 per month
Work Location: In person
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Job Detail
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Job IdJD1438856
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IndustryNot mentioned
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Total Positions1
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Job Type:Contract
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationJohannesburg, GP, ZA, South Africa
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EducationNot mentioned