Sous Chef - Banqueting

SUMMARY:
Banqueting Sous Chef - 5* 

Our client based in the heart of George is on a recruitment drive for a 5* Banqueting Sous Chef. 

The ideal candidate will assist with floor managing and control of culinary areas within the F&B department, including Food Production, Food Service, Catering Event Planning and Back of House.

Duties and Responsibilities include but not limited to:

• Develop and analyse recipes to assign prices to menu items, based on food, labour costs and overheads
• Keeps abreast of culinary trends
• Design special product offerings to maximize usage of stock and to make use of slow-motiving stock
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operations
• Monitoring and controlling resources and assist in overseeing the spending of money (budget control)
• Provide guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline
• Ensure that SHEQ & FCS requirements for each kitchen division are met
• Stock control - stock ordering, stock takes, wastage and spoilage control

POSITION INFO:
Qualifications:

• Matric coupled with Culinary Arts Diploma (Internationally recognized)
• Fully computer literate - MS Office Suite, SAP, POS,
• Fluent in English and afrikaans
• Minimum of 3 years culinary experience within a 5* hotel and / or resort environment
• Physically fit - ability to work shifts and weekends, public holidays, etc.

• Excellent Interpersonal Skills
• Leadership skills
• Team-player ability to work with a diverse cultural group
• Adaptable
• Excellent communication skills
• Problem solving
• Financial acumen
• Passionate
• Adaptable to ever changing culinary trends