Sous Chef (Cape Town)

Ensure that the utmost care is taken duringpreparation of food, taking into account, taste, quality, garnishing, andpresentation as per client specification.

Guide, assist and monitor the performance ofassigned sections during the shift.

Schedule staff roster and coordinate the workof production staff to ensure that food preparation is as per menuspecification, that recipes and methods are strictly followed while ensuringcompliance with Company’s Quality and Food Safety Policy.

Carry out close supervision and inspectionthrough all the production sections in both processes and staff and reportfindings thereby ensuring that staff performance meets the productiondeadline to avoid any delays for the airlines, etc.

Maintain wastage records and ensure that foodpreparation is done in an economical manner and establish controls tominimize food and supply.

Ensure that kitchen equipment is used in aproper and safe manner and evaluate performance of kitchen equipment toensure continuity of the processes.

Check daily that all fresh produce receivedis as per specification, ensure proper stock rotation and place the requiredstore requisitions.

Coordinate with other departments asnecessary in order to complete assigned work;

Prepare monthly forecasts for raw materialsfor the assigned section based on requirements and production schedule.

To actively participate in menupresentations.

Determine how food should be presented, andcreate decorative food displays.

Determine production schedules and staffrequirements necessary to ensure timely delivery of services.

Inspect supplies, equipment, and work areasto ensure conformance to established standards.

Monitor sanitation practices to ensure thatemployees follow standards and regulations.

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