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
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
Hands on Pragmatic
Ability to spot and resolve problems efficiently
Excellent communication and leadership skills
Planning and organising
Excellent Communication skills
Good active listening skills
Remuneration will be discussed with the successful candidate. Kindly apply for this position through our applicant tracking system : http : / / cticc.
cloudrecruit.io / # / 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 : www.cticc.co.za