Sous chef

LaunchAdmin — Mon, 20 Aug 2018 14:18:00 +0000

Must have good knowledge of Classical European, International cuisine, and world Cuisine
Must have good command and understanding of the English language
Must have a strong knowledge of all basic cooking techniques
Must have at least 5 years of practical experience in the kitchen of a hotel, restaurant or catering company
Must be able to deal with quality control, production, control of staff and ongoing menus and costing
Must have the ability to lead in all areas of the kitchen and provide continuous motivation and training
Flexibility to work any shift in any area of responsibility without notice
Must have excellent interpersonal skills and problem-solving ability
Assists operation in general oversight of daily operations of your kitchen
Assumes full responsibility for the entire kitchen when shifted
Accepts responsibility in after-hours input and direction when required
Oversees all items produced and presented to the pass
Ensures all client requests are met timeously and courteously
Assists chefs where necessary in meeting deadlines and special requests
Manage the procurement and stock levels and costs to ensure an agreed food cost

Back of the house staff

LaunchAdmin — Mon, 20 Aug 2018 14:14:00 +0000

Main Duties:

To ensure that all stocks are kept under optimum conditions.
To ensure that all mise-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
To ensure that his section is being kept clean and tidy at all time
To ensure that junior cooks and trainees receive the right training and optimum guidance.
To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
To deputise in the sous chef’s absence and take charge of the kitchen when directed to do so.
To attend training courses and seminars as and when required.
To strive to study management subjects in preparation for future advancement.
Knowledge of basic cooking techniques
Quality Control
Production
Work weekends and shifts

LaunchAdmin — Mon, 20 Aug 2018 13:19:00 +0000

Maintains agreed health, hygiene standards
Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and proper storing procedures are observed
Responsible to Snr de Partie , Tournant , Sous Chef , head chef and Operations Manager
Responsible for Subordinate kitchen staff, cooks, commis de partie, apprentices (or trainees)
Hours of Work are Variable, determined by flightd.
Liaises with Operations managers, drivers Storeman

LaunchAdmin — Mon, 20 Aug 2018 10:50:00 +0000

ENSURES daily support of the operational requirements of clients
ENSURES daily support of the operational requirements for the Company
Consistently delivers a quality innovative product resulting in client satisfaction and loyalty
Must have good knowledge of Classical European, International cuisine and world Cuisine including cooking philosophies and principles
Must have good command and understanding of the English language
Must have a strong knowledge of all basic cooking techniques
Must have at least 3 years of practical experience in the kitchen of a hotel, restaurant or catering company
Must be able to deal with quality control, production, control of client and staff menu
Must have ability to lead in all areas of the kitchen and provide continuous motivation and training
Flexibility to work any shift in any area of responsibility without notice
Must have access to own transport after hours to support and produce last minute and overnight orders
Work shifts and weekends