Sous Chef Johannesburg HC

1. All aspects of purchasing food preparation & presentation.
2. Deputize in the CMs absence if necessary.
3. Promote the professional growth and development of the culinary team.
4. Ensure that all staff are familiar with the day's requirements.
5. Give and take culinary direction in a positive and impactful manner.
6. Responsible for running the kitchen operation.
7. Make sure that the necessary stocks are on hand at the right quality and quantity.
8. Produce menus which demonstrate flair, imagination, and an upmarket awareness.
9. Oversee and develop the organization of food preparation and production.
10. Ensure that all statutory as well as company hygiene regulations are adhered to.
11. Responsible for food budgets and to achieve their requirements.
12. To ensure that all maintenance problems are timeously reported and followed up.
13. Guarantee that all communications between service areas and kitchen run smoothly.
14. To ensure that each dish leaving the kitchen is checked for quality.
15. To attend seminars and training courses as and when directed.
16. To further your own knowledge of management methods and principles.
17. Stay abreast with food trends as well as best practices.

Key Skills