6th Floor, The Citadel, Muthihti Road, Westlands.
Mon-Fri, 9.00-17.00. Sat-Sun CLOSED
Our client is looking for a Sous chef in the department of food production as well as Waiters who will all report to the Executive Chef.
Responsible for all food production in his outlet including that served in restaurant(s), banquet function(s), and staff meals
Assists in developing menus and Food purchase specifications
Recipe development and standardization
Staff supervision and development
Development and monitoring of food and labor budget for the outlet
Maintenance of highest professional Food Quality and Sanitation Standards
Duties and Responsibilities
Assists the chef in planning outlet menus.
Schedules and coordinates the work of cooks, stewards and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Consults with the Executive Chef and outlet manager on food production aspects of special events being planned.
Skills and Abilities
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to create own creations and able to know the artistic side of food production.
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
To apply for this position, send a cover letter and CV to email@example.com
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