Executive Sous Chef

at  Headspace Global

Stellenbosch, Western Cape 7600, South Africa -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate16 Dec, 2024Not Specified21 Sep, 20244 year(s) or aboveCommunication Skills,Waste,Food Preparation,Outlook,Computer Skills,Leadership,Health,Plating,Availability,Customer Service Skills,Waste ReductionNoNo
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Description:

MAIN REQUIREMENTS: (NOT-NEGOTIABLE)

  • Culinary Diploma
  • Preferably +/- 4 years previous in a senior chef role
  • Own transport with valid driver’s license
  • Leadership and management skills
  • Able to work in a team
  • Basic computer skills (word, excel, outlook)
  • Exceptional customer-service skills
  • Excellent written & oral communication skills
  • Strong organizational skills
  • Attention to detail
  • Availability to work within opening hours (e.g. evenings, public holidays, weekends)

Main responsibilities:

  • Manage and lead the kitchen staff in chef’s absence
  • Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Train and assess staff on the job
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability and training opportunities
  • Assists head chef with menu creation
  • Monitor and maintain health and safety
  • Maintain staff and leave rosters
  • Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements
  • Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature

Responsibilities:

  • Manage and lead the kitchen staff in chef’s absence
  • Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Train and assess staff on the job
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability and training opportunities
  • Assists head chef with menu creation
  • Monitor and maintain health and safety
  • Maintain staff and leave rosters
  • Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements
  • Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperatur


REQUIREMENT SUMMARY

Min:4.0Max:9.0 year(s)

Hospitality

Hotels / Restaurants

Hospitality

Graduate

Proficient

1

Stellenbosch, Western Cape 7600, South Africa