Sous Chefs X2
University of Mpumalanga UMP · Mpumalanga
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Start free — we apply for you →Job Primary Purpose
- The main purpose of this position is to oversee all kitchen operations by monitoring food preparation, presentation, and service in accordance with approved menus daily. The incumbent will maximise the revenue generated from catering by keeping food costs very low. The incumbent will ensure compliance with food safety requirements in the allocated kitchen.
Key Performance Areas
- Menu planning and costing.
- Food preparation and service.
- Hygiene, health, and safety.
- Staff management and general administration.
- Training of hospitality students.
Minimum Requirements
- 3-year diploma in hospitality management/culinary arts/food and beverage management.
- 4 years of relevant experience.
- Registration with any relevant professional board will be an added advantage.
Key Competencies
- Excellent participative management and leadership skills.
- Excellent judgement, analytical and critical thinking, decision-making, and problem-solving skills.
- Creative mindset with a data-driven approach to decision-making.
- Demonstrated ability to handle customer complaints.
- Excellent interpersonal and cross-cultural communication skills.
- The ability to function effectively in a multilingual and multicultural environment.
- Excellent writing and communication skills.
Personal Attributes
- Good attitude and flexibility towards changing working hours and shifts according to the requirements of a 24-hour hotel operation working weekends, public holidays, and shifts
- People-oriented, hard worker, responsible, reliable, creative, and innovative.