Placement Partner - Oxyon_new

8 Aug '17
Sous Chef

Hospitality , Western Cape CPT - CBD

R 15000

Sous Chef - MUST have 3 years experience

                   Sous Chef

 

 Duties, responsibilities and performance standards

 

Ensures that cleanliness and hygiene in the department are of the highest possible standards and meet health department requirements

Ensures complete maintenance of kitchen and equipment

Assists with the taking of food stock three times a month to ensure the highest degree of accuracy in obtaining the food cost percentages

Controls costs by monitoring wastage, shrinkage and food stock sheets to ensure the most recent prices are used

Monitors revenue

Liaises with F & B Department for set ups of function buffets

Maintains quality of food as per Executive Chef’s instructions

Monitors standards of food quality and presentation, ensuring that all food outlets remain attractive

Controls and checks quality, quantity and decoration of all food items for all food outlets

Ensures kitchen expenses are kept to a minimum by implementing control measures when ordering stock

Ensures that all standard stock items of equipment are maintained in a constant state of repair and cleanliness and ensures that equipment is not abused

Assists the Executive Chef in preparing the food sales analysis

Devise and create new ideas for new dishes, more attractive food presentation and food

Assists with the planning of new menus bi-annually and assists with the costing of recipe cards and in training of staff in the preparation and presentation of new menus 

Ad Visible Until: 7 September 2017
Ref: CPT000053/Keena

Vacancy Type: Permanent