· Description:
The CSIR ICC Food and Beverage Department
has an opportunity for a Sous Chef who will
assist the Food & Beverage Manager and Head
Chef with the creation and implementation
of new innovative product offerings (menus)
in line with current trends and customer
requirements to ensure that the CSIR ICC is a
leading venue in terms of culinary offerings.
This position is based in Pretoria and includes
weekend and evening work as required.
The CSIR gives preference to candidates who meet the job requirements and who will add to the cultural and gender diversity of the organisation. By applying for this position at the CSIR, the applicant understands, consents and agrees that the CSIR may solicit a credit and criminal report from a registered credit bureau and/or SAPS (in relation to positions that require trust and honesty and/or entail the handling of cash or finances) and may also verify the applicant’s educational qualifications and employment history. The CSIR reserves the right not to appoint if a suitable candidate is not identified.
· Skills/Requirements:
Key responsibilities: - Ensure that product offerings remain
up to date through the creation and
implementation of new innovative
product menus in line with current trends
and customer requirements to remain
competitive. - Train kitchen staff in the preparation,
serving and presentation of the new
dishes. - Assist the Head Chef in ensuring that food
preparation, production and service (+/-
50 000 meals per annum) is maintained
to customers requirements and Centre’s
standards. - Assist the Head Chef to maintain food
costs at the required levels. - Assist the Head Chef to maintain food
safety and hygiene standards at the
required levels. - Assist the Head Chef in establishing and
maintaining a healthy working environment
in support of good employee relations and
cross functional teamwork to assist in the
achievement of the Centre’s goals. - Assist the Head Chef in managing and
controlling the Centre’s food production
operations by providing timeous meals of
the right quantity and highest quality to
the satisfaction of the Centre’s clients in
support of their overall event.
Qualifications, skills and experience: - Grade 12 certificate - Diploma in Professional Cookery or similar - 5 years in a senior position in the kitchen
of a similar operation - Good cooking & creative skills - Organisational skills - People & training skills - Interpersonal communication skills - Attention to detail - Creativity - Proactive and enquiring - Knowledge of trends in food preparation
and service
Should you meet the above requirements, complete the application form and
attach your CV.
Closing date: 13 July 2012
PLEASE NOTE THAT FEEDBACK WILL BE GIVEN
TO SHORTLISTED CANDIDATES ONLY.
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