Job Description

New Vacancy- Sous Chef
Leisure Resort xe2x80x93 KZN
We are looking for a Sous Chef. A matured well-rounded individual. You will be responsible for 3 restaurants xe2x80x93 one buffet and 2 A la Carte.
Requirements

• South African Citizens only
• Grade 12
• 4 - 5 years in similar role and environment is a must (3 Star, Multi -outlet)
• Strong Food knowledge, menu planning, costing and sales
• Vibrant, modern and fresh South African cuisine knowledge
• POS (PlusPoint, Apex) knowledge, menu building, recipe distribution and calculation will be an advantage
• Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result Areas.
• Sober habits and professional appearance with hands-on approach
• Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and standards.
• Excellent command of English, spoken and written, understanding of Zulu language is an advantage
• MUST have good computer skills, Word, Excel, and able to work on costings and menus
• Must be excellent with stock and cost controls and well versed with F&B cost control systems and software (PlusPoint/APEX)
• Must be able to lead and direct staff, with a healthy balance of discipline and motivation
• Must be able to run the resort in the absence of the Head Chef

Description

• Must be functional in the below and able to assist the Head Chef with the implementation of all Company Standards.
• Planning of menus and costing, and the effective implementation thereof.
• Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.
• Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.
• Follow the prescribed and ensure adherence to standards of hygiene in the kitchen.
• Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.
• Promote ongoing learning & development within the department.
• Promote good team spirit regularly.
• Menu designing and creating an excellent food experience for guests.
• HACCP, Health and Safety, First Aid
• Operational stocks xe2x80x93 count accuracy, consolidation, reporting, action, Control, ordering & issuing

• Interpersonal Relationships xe2x80x93 fairness, discipline, courteous, respectful
• Guest Satisfaction xe2x80x93 on the floor activity
• Health & Safety Audits xe2x80x93 compliance as legislate

Package on offer

• R12 500 xe2x80x93 R apply below (D.O.E)
• Live in single accommodation only

• Company benefits to be discussed

Starting Date: November / December 2023 (Immediately)

To Apply: apply below .za