Sous Chef - Protea Hotel Fire & Ice! by Marriott Cape Town

at  Marriott International Inc

Cape Town, Western Cape 8018, South Africa -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate16 Jun, 2024Not Specified16 Mar, 2024N/AContract Negotiation,Ged,Ceilings,One,Inventory Control,Cookware,Writing,Tanzania,Walls,Software,Learning,Baking,Cooking,Coolers,Business Information,Measurement Tools,Business Operations,Freezers,Stainless Steel,PurchasingNoNo
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Description:

Job Number 24027120
Job Category Food and Beverage & Culinary
Location Protea Hotel Fire & Ice! Cape Town, 64 New Church Street, Cape Town, South Africa, South Africa VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Responsibilities:

ENSURING CULINARY STANDARDS AND RESPONSIBILITIES ARE MET

  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Assists Executive Chef with all kitchen operations.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.

ADDITIONAL RESPONSIBILITIES

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.


REQUIREMENT SUMMARY

Min:N/AMax:5.0 year(s)

Hospitality

Hotels / Restaurants

Hospitality

Diploma

The culinary food and beverage or related professional area

Proficient

1

Cape Town, Western Cape 8018, South Africa