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EXECUTIVE SOUS CHEF

Reference: 

EXECUTIVE SOUS CHEF

Location: 

Port Elizabeth

Source: 

Hotel and Catering Personnel

Remuneration: 

R17 000 - R20 000 Per Month
  • Takes charge in absence of Executive Chef
  • Under direction of Executive Chef manages all activities in the kitchen for banqueting, room service and TabĂș Restaurant, including production, stewarding and management of food production and staff
  • . At the same time you ensure the functions are prepared according to quality standards
    Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
  • Assures adherence to Rezidor standards of food quality, preparation, recipes, and presentation
  • Assures proper staffing and adequate supplies for all stations .You will assist the Executive Chef in staff rostering and training
  • Assures that proper safety, hygiene, and sanitation practices are followed (HACCP)
  • Able to do menu costing and implement new menus
  • Able to ensure food cost is maintained at stock takes.
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives (Maintains cost of sales)
  • Assist in the implementation , suggestions for sales promotions with food and beverage and to increase sales
  • Ensures readiness and compliance in case of last minute changes to reservations
  • Assures that proper safety, hygiene, and sanitation practices are followed (HACCP)

Industry: 

Hospitality

Job Type: 

Permanent

Date Posted: 

2016-11-30