Sous Chef - Associates Canteen
Kanuhura Resort & Spa
August 3, 2016
August 31, 2016
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Chef, Sous Chef


  • Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the Executive Chef)
  • Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all colleagues to put forward their ideas and utilizing them wherever practical
  • Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines
  • Monitor standards of production to ensure quality
  • Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
  • Control of food purchasing levels in liaison with the Stores person
  • Control the drafting of rosters, ensuring each area is effectively covered
  • Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
  • Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
  • Ensure all HACCP guidelines are achieved and maintained.
  • Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
  • Be fully conversant with the hotel’s fire, security and emergency procedures
  • To perform any other duties so directed by designated that affect the operation and profitability of the kitchen and department

Qualifications & Experience:

Experience working in a multicultural team including working in a Resort or Hotel environment

Flexible working hours, hands on, patient, people person and very service oriented

Must have the knowledge of Rostering, Ordering and Portion Control

Must have the skills of exceptional food presentation

Must be willing to be on hands in the kitchen all times (Cooking).

Technical and theoretical knowledge in Cost Control and Quality Control

Must have a good command of the English language