45000014 - Junior Sous Chef

Key Responsibility Areas

• Ensures that sufficient food ingredients are on hand as required per menu plan, by checking current stock and placing orders in time for each function • Ensures that all the required ingredients are supplied well in advance of each function as last minute orders are not encouraged.
• Checks quality of all ingredients before its issued for cooking.
• Keeps up to date with food presentation techniques and food style trend in order to guide and advise the chef de partie on standards to be applied.
• Serves meals at various functions by coordinating a buffet station and answering gust questions about the type of meal served and ingredients.
• Allocating duties in response to the changing production schedule and available of staff.
• Constantly checking quality and performance in relation to production deadlines.
• Building teamwork through establishing ongoing dialogue and feedback with staff about operational and performance matters.

Competencies

• Managing work.
• Planning & organizing.
• Interpersonal relationship.
• Communication.
• Service delivery orientation.
• Action orientation.
• Resilience.
• Problem solving.
• Accountability and ethical conduct.
• Learning orientation.
• Team orientation.

Essential Requirements

• Grade 12 (NQF Level 4) or equivalent and a certificate in Food Cookery or any other related and equivalent certificate.
• 3 years relevant experience

Preferred Requirements

• Diploma (NQF Level 6) in Catering Management or Hospitality Management or Food and Beverages Management or Culinary Arts or any other related and equivalent qualification.
• 4 Years relevant experience.