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.