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Executive Sous Chef (All-rounder) - Cape Town
Description:
Click for a profile of Sjef Recruitment
Job description:
  • Must be able to plan, cost and modify menus to meet various requirements. Must select and develop recipes; standardize production recipes to ensure consistent quality
  • Establish presentation technique and quality standards
  • Develops a realistic, formatted recipe data base
  • Supervises food production
  • Assists in taking inventory and purchasing supplies
  • Must have considerable knowledge of food preparation and food service management, methods, and techniques.
  • Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
  • Maintains food cost standards
  • Must be able to maintain a variety of records and to prepare reports.
  • Acts as replacement worker when short staffed
  • Handles customers' concerns and suggestions
  • Must be able to prepare working schedules for employees and to train/instruct subordinates in food service procedures.
  • Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews - Handles employees' concerns and issues


Skills/Requirements:
Skills required:
  • Formal Qualifications from a reputable establishment essential
  • 5 years experience in 5* hotel environment (buffet, fine dining, a la carte, conferences & weddings)
  • International experience an advantage
  • Innovative with a strong eye for detail
  • Work under pressure and be goal orientated
  • Demonstrable knowledge of health and safety
  • Must be able to work long hours
Please submit CV ONLY in MS Word format with a head and shoulders photograph, your email address and contact numbers as well as valid traceable work references.

NO CERTIFICATES OR DOCUMENTS until requested.

· Reference: LS-73449-2412
· Salary: Market related
· Country: South Africa
· Province: Western Cape
· Date Posted: 24 May 2016
· Employer type: Hotel


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