Senior Sous Chef (Cape Town)

The world's leading independent airline catering company, with 40,000 employees in 54 countries.

Labor Responsibilities

• Ensure that the utmost care is taken during preparation of food, taking into account taste, quality, garnishing, and presentation as per client specification.
• Guide, assist, and monitor the performance of assigned sections during the shift.
• Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Company’s Quality and Food Safety Policy.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings, ensuring that staff performance meets the production deadline to avoid any delays for the airlines.
• Maintain wastage records and ensure that food preparation is done economically, establishing controls to minimize food and supply waste.
• Ensure that kitchen equipment is used properly and safely, and evaluate performance of kitchen equipment to ensure continuity of the processes.
• Check daily that all fresh produce received is as per specification, ensure proper stock rotation, and place the required store requisitions.
• Coordinate with other departments as necessary to complete assigned work.
• Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
• Actively participate in menu presentations.
• Determine how food should be presented and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.