Executive Sous Chef
at Headspace Global
Stellenbosch, Western Cape 7600, South Africa -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 16 Dec, 2024 | Not Specified | 21 Sep, 2024 | 4 year(s) or above | Communication Skills,Waste,Food Preparation,Outlook,Computer Skills,Leadership,Health,Plating,Availability,Customer Service Skills,Waste Reduction | No | No |
Required Visa Status:
Citizen | GC |
US Citizen | Student Visa |
H1B | CPT |
OPT | H4 Spouse of H1B |
GC Green Card |
Employment Type:
Full Time | Part Time |
Permanent | Independent - 1099 |
Contract – W2 | C2H Independent |
C2H W2 | Contract – Corp 2 Corp |
Contract to Hire – Corp 2 Corp |
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