Purpose

The main purpose of this role is to work alongside Head Chef & Jnr Sous Chef to manage daily operations, including overseeing staff, aiding with menu preparation, ensuring food quality, and monitoring ordering of stock.

RESPONSIBILITIES:

  • Liaise with the Jnr Sous Chef and Head Chef on upcoming bookings, events and requirements. 
  • Ensure that all mise-en-place is always freshly prepared and on time. 
  • Ensure that any anticipated shortages is reported to the Head Chef.
  • To ensure that junior chefs and trainees receive the training and optimal guidance.
  • Assist with stock takes and management
  • Responsible for and manage a particular section in the kitchen
  • Assist with the ordering of stock, checking of invoices and supplies in the absence of the Jnr Sous Chef, or as instructed.
  • Report any defects in the kitchen and/or equipment 
  • Ensure that the production, preparation, and presentation of the food are of the highest standard. 
  • Knowledge of all standard policies and procedures pertaining to food preparation, receiving, storage and sanitation 
  • Compliance with Health and Safety and FCS standards
  • To monitor the safe storage and control of any chemicals used within the kitchen and ensure that such materials are appropriately marked  
  • To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks are in place to meet all audit requirements in the absence of the Head Chef or Senior Sous Chef.  

 

Min Requirements

  • Min Grade 12
  • Relevant tertiary qualification 
  • Min 2-3 years’ experience in a similar role
  • Strong culinary skills 
  • Knowledge of food safety and sanitation regulations
  • Ability to work independently and in a team
  • Time Management

Please submit your resume and cover letter outlining your suitability for the role, to Arista Brooks at arista.b@ccconferencecentre.co.za

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