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FEMALE AFRIKAANS SPEAKING SOUS CHEF / MANAGER ( 5 STAR BOUTIQUE HOTEL), ELDORAIGNE CENTURION

FEMALE AFRIKAANS SPEAKING SOUS CHEF / MANAGER ( 5 STAR BOUTIQUE HOTEL), ELDORAIGNE CENTURION, R12 000 (NOT LIVE IN)

  • Min of 3 years working experience within a kitchen, and at least 2 years as an Sous Chef in a 5 star Boutique Hotel or Guest House
  • Experience in upper class clients,
  • Experience in menu planning, management, food cost etc essential.
  • Preferable Centurion Resident
  • Prepared to work long hours
  • Afrikaans speaking
  • Preferable a Female candidate
  • ACCOMMODATION OPTION : There is Accommodation next to Hotel available – room sharing with 1 other lady at the cost of R3 500 (water & lights included)

DUTIES:

  • Responsible and fully involved in food preparation and cooking of a wide variety of food items for the dining areas as well as being responsible for all kitchen staff. Work involves providing a safe working environment and maintaining high standards of hygiene and cleanliness of the kitchen.
  • Meet the monthly sales and gross profit targets of the food departments.
  • Being a member of the general management team of the Hotel you are required to perform any such related duties to ensure the smooth running and success of the Hotel.

Main Duties:

  • Interviews, hires, evaluates and disciplines kitchen personnel as appropriate.
  • Orients and trains kitchen personnel in property and departmental rules, policies and procedures.
  • Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices.
  • Plans and prices menus. Establishes portion sizes and standards of service for all menu items.
  • Schedule kitchen employees in conjunction with business forecasts and predetermined budgets. Maintains payroll records for submission to the accounts department.
  • Controls food costs by establishing purchasing specifications, product storage requirements, standardising recipes and waste control procedures.
  • Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
  • Trains kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules and refrigeration temperature control points.
  • Implementing initiatives to generate and increase revenue.
  • Updating computer systems, stock controls and regular stock counts to ensure minimal shrinkage.
  • Performing any reasonable request from management.

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