Job description

A luxury restaurant located on the exotic beachfront of Sea Point is looking to take on a passionate, hard-working junior sous chef.

Education:

• Grade 12 or equivalent
• Pastry or culinary certificate/diploma is required

Work experience:

• Minimum of two years previous experience in the same or similar position in a four/five-star hotel
• Familiar with all duties and procedures in the kitchen Environment and pastry section
• Must have a valid driver’s licence
• Must have sound computer skills. MS Office (Word, Excel and email) is essential

Other:

• Reliable, responsible and dependable to fulfil obligations
• Able to manage and control all systems and procedures
• Proactive
• Attention to detail
• Must be creative and innovative
• Willingness to lead, take charge and offer direction
• Ability to multitask
• Show initiative by taking control of task
• Excellent communication skills
• Friendly and service orientated

Tasks (include but not limited to):

• To ensure that dedicated tasks are executed timeously and to the best of your abilities
• Be available to assist with the monthly stock take
• Monitor and log wastage on the relevant log
• Be prepared to assist in any other kitchen department you might be needed
• Assist head chef with menu design, costing and implementation.
• Make sure that at all times the kitchen is in a hygienic, clean and orderly fashion as set out in the SOP
• Follow the set-out cleaning schedule to ensure hygiene standards are adhered to according to the SOP
• To ensure a minimum wastage of all products and ingredients

To apply for the position, please forward a motivational letter, an updated CV with a picture of yourself to

moc.snaidotsucreerac@2tnatlusnoc

**Please note that only successful candidates will be contacted. Should you not hear from us within five days – please consider your application unsuccessful**

To browse all our vacancies, please log on to our website – www.careercustodians.com

Requirements

• Creative
• Creativity 
• Design

Posted on 07 Dec 11:53