Sous Chef (Cape Town)

• Ensure that the utmost care is taken during

preparation of food, taking into account, taste, quality, garnishing, and

presentation as per client specification.

• Guide, assist and monitor the performance of

assigned sections during the shift.

• Schedule staff roster and coordinate the work

of production staff to ensure that food preparation is as per menu

specification, that recipes and methods are strictly followed while ensuring

compliance with Company’s Quality and Food Safety Policy.

• Carry out close supervision and inspection

through all the production sections in both processes and staff and report

findings thereby ensuring that staff performance meets the production

deadline to avoid any delays for the airlines, etc.

• Maintain wastage records and ensure that food

preparation is done in an economical manner and establish controls to

minimize food and supply.

• Ensure that kitchen equipment is used in a

proper and safe manner and evaluate performance of kitchen equipment to

ensure continuity of the processes.

• Check daily that all fresh produce received

is as per specification, ensure proper stock rotation and place the required

store requisitions.

• Coordinate with other departments as

necessary in order to complete assigned work;

• Prepare monthly forecasts for raw materials

for the assigned section based on requirements and production schedule.

• To actively participate in menu

presentations.

• Determine how food should be presented, and

create decorative food displays.

• Determine production schedules and staff

requirements necessary to ensure timely delivery of services.

• Inspect supplies, equipment, and work areas

to ensure conformance to established standards.

• Monitor sanitation practices to ensure that

employees follow standards and regulations.