Junior Sous Chef - Centurion, Pretoria

A vacancy exists for an experienced Sous Chef for a prestigious restaurant.

Our client is looking for an energetic and passionate individual who will support our service-orientated team.
Exec Chef.

DESCRIPTION OF MAIN DUTIES:

• To assist with planning, organising, directing and controlling the day to day running of the kitchen.
• Compliance with a correct food production schedule for the kitchen to maximise effectiveness and efficiency
• To be aware of daily updates to the production schedule through checking all function sheets at the beginning of your shift.
• To ensure that your orders and requisitions for the next day's consumption based on the production schedule, are timeously submitted to stores for issuing on the ERP system while adhering to set issuing times.
• To make suggestions for improvement of the operation within the kitchen.
• To check the correct staffing of your department by ensuring that all kitchen staff start duty on time and that they are wearing the correct uniform.
• To conduct corrective training for staff in your department where required.
• To assist with recipe development as required by the Executive Chef.
• Ensure ALL food is produced according to standardised recipes.
• To be responsible for all standard stock items in your department as well as all the equipment, and to ensure that the equipment is used for the purpose for which it was designed.
• To supervise and ensure the cleanliness and hygiene in your department area according to the set standards and health regulations.
• To maintain safe working conditions for all staff in the kitchen.
• To ensure that all maintenance requirements are reported and are followed up.
• To ensure that the proper receiving, storage and rotation of products to comply with the standards and to ensure quality in the kitchen.
• To follow all procedures and guidelines as established by the Restaurant.
• To ensure minimum waste and maximise thorough usage of food through careful ordering, proper and well-organized storage and creative use of leftover food.
• To conduct exact food stock-takes daily, weekly and monthly.
• To ensure that all food outlets are kept attractive and competitive to maximise sales.
• To ensure a fast and efficient food service to the members.
• To ensure that customer relations are kept to a high standard and that all complaints are escalated to Senior Management.
• To supervise and participate in the production and plating of all food service areas.
• To recommend any creative ideas for new dishes, more attractive presentation, food promotions, etc.', for the attention of the Executive Chef.
• To assist with an accurate monthly stocktake on all operating equipment.