Sous Chef
Cape Town, Western Cape, South Africa
8d ago

The main purpose : Reporting to the Senior Sous Chef, the Sous Chef coordinates and supervise all culinary activities in the allocated kitchen i.

e. either cold, hot or pastry kitchen. The Sous Chef is responsible for planning and directing the preparation of food in the allocated kitchen.

The sous chef is also responsible to manage and train kitchen to ensure that CTICC maintains consistent food quality.

Reporting to the : Senior Sous Chef

Qualifications :

  • Matric or equivalent
  • Degree / Diploma and or recognised professional culinary qualifications from a reputable institution or hotel school
  • Computer literacy on various computer software programs (MS Office, procurement management software)
  • 5 Years’ experience as an Chef de Partie in a in a four star (4*) or five star (5*) environment
  • Experience in managing large groups of staff
  • Excellent record of kitchen management
  • Record of keeping up with cooking trends and best practices
  • Key responsibilities :

  • Assist the Senior Sous Chef to plan for all function food set ups
  • Direct food preparation and all culinary activities for the Chef de Partie
  • Prepare food for tasting for clients as per the chosen menu and come up with new dishes which appeal to the clients, whenever required
  • Ensure kitchen staff follow recipes when preparing food in the kitchen
  • Maintain high standard of culinary product and service and work closely with the Banqueting team, Beverage team and BOH team to achieve the set targets for the department
  • Estimate food requirements and assist the Senior and Executive Sous Chef to place food orders with suppliers
  • Manage labour costs and ensure in line with revenues and business levels
  • Rectify arising problems or complaints
  • Perform administrative duties
  • Ensure that all HACCP documents are completed and filed by all the kitchen staff e.g. temperature log sheets, personal hygiene log sheet etc.
  • Conduct on-the-job training and assessment on the basis of the organisation requirements and training needs analysis
  • Manage the operating equipment used within the respective kitchen by allocating responsibility to the Chef de Partie
  • Ensure that breakages and losses of equipment are monitored and action taken when abuse is identified
  • Maintain discipline and order from all the kitchen staff all the time
  • Take action in case of staff discipline & problems arising in accordance with the CTICC disciplinary and grievances procedures
  • Skills & Personal Attributes :

  • Innovative and creative thinker
  • Conflict handling
  • Time management
  • Hands on Pragmatic
  • Decision maker
  • Inspiring personality
  • Well groomed
  • Ability to spot and resolve problems efficiently
  • Excellent communication and leadership skills
  • Delegation skills
  • Planning and organising
  • Excellent Communication skills
  • Good active listening skills
  • Passionate
  • Remuneration will be discussed with the successful candidate. Kindly apply for this position through our applicant tracking system : http : / / cticc. / # / before 17h00 on 28 September 2018. Only shortlisted candidates will be contacted.

    Only shortlisted candidates will be contacted.

    The CTICC is committed to Employment Equity and particularly welcomes applications from suitably qualified Historically Disadvantaged Individuals (HDI’s)

    For more information on the Cape Town International Convention Centre please visit :

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