SENIOR SOUS CHEF (NO WEEKENDS/DAYS ONLY) R15K R18K WITH IN SOUTH AFRICA

Corporate Catering for Blue Chip Company The ideal candidate MUST meet the following requirements: 3-5 years from RESTAURANT/HOTEL/CATERING - no fine dining experience required Must have extensive admin experience - ordering stock, menu costing, stock control, equipment maintenance Excel proficiency is critical Must have staff management experience in a kitchen Must be willing to do Front of House duties Able to get to work for 7.00 Mon-Fri Duties: Responsible for all breakfast and lunch prepping Plan breakfast special’s 3 days before, to ensure sufficient stock Check that the hygiene level is up to standard. Oversee buffet set up Relieve the Front of House Manager for 1-2 hours daily Daily stock-takes for all food, maintenance of kitchen equipment Ongoing maintenance of kitchen equipment with an outside supplier if necessary Temperature control sheets & all sheets required for the new month Set up cleaning schedules Food storage procedures Pest control Food illness report First aid Food complaint feedback form Oil collection certificate and letter Retention samples Menu costings for lunch buffet & all functions Hygiene spread sheets Stock ordering from suppliers Liaison with health and safety representative Total hygiene control in all kitchen areas, store rooms and fridges as per cleaning schedules and daily check lists Total cleanliness of all kitchen equipment and serving equipment Monitor personal hygiene and cleanliness of uniforms Assist with Hygiene training Full staff management of 32 Functions (30 pax – 300pax) Assist with function prep where needed Assist with function set up and ensure display is up to standard required. Function costings and menu preparation Email cv's: