Executive sous

We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices Culinary school diploma

Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure effective communication between staff by maintaining a secure and friendly working environment. Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant. Follows instructions and recommendations from immediate superiors to complete daily tasks. Coordinates daily tasks with the Sous Chef. Supervising Junior & Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Establishing and maintaining effective inter-departmental working relationships. Set an example to others for personal hygiene and cleanliness on and off duty. Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. A relevant tertiary qualification would be an advantage. Job Reference #: CPT000540/MO

Hotel restaurant workers required to live and work in United States. Sales Lead Mobile Team Lead HR Director Full-Time Sales Associate Equestrian Director Guest Services/Entry level Front Desk Clerks Porters Concierges Housekeeping Room Service Waiter/Waitress Kitchen Staff Supervisor of Guest Services Front Desk Supervisor Housekeeping Supervisor Kitchen Manager Restaurant Manager Executive Chef Marketing and Advertising Accounting Purchasing Event Planner Assistant Hotel Manager Hotel Manager Host/Hostess Cashier Busser Headwaiter/Waitress Sous Chefs Chefs/Head Chefs/Executive Chef Food Prep Massage Therapist Aesthetician Nail Technician Spa Attendant/Assistant Massage Therapist Lifeguard Beach attendant Cruise ticket sales Fishing guide Hunting guide Nature tour guide Parasailing worker Towel attendant Waiter/waitress Restaurant host Bartender Diving coach Snorkeling guide Boat rental cashier Cook Dishwasher Steward/Porter Host/hostess Amusement park ride operators Please contact us with your CV for more information regarding the job offer.

A cook to prepare food to the exact chef’s specifications and to set up stations for menu. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibility: Set up and stock stations with all necessary supplies, Prepare food for service (e.g. chopping vegetables; butchering meat; or preparing sauces), Cook menu items in cooperation with the rest of the kitchen staff, Maintain a positive and professional approach with co-workers and customers, Answer, report and follow executive or sous chef’s instructions, Clean up station and take care of leftover food, Stock inventory appropriately, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Comply with nutrition and sanitation regulations and safety standards HOW TO APPLY: -Go to www.jobjack.co.za -Click on 'Find a Job' and on 'Sign Up' -Create your profile and apply to this job and many others! OR Copy and apply on the link below: https://link.jobjack.co.za/?jobId=92ed15d9-4044-4a78-8b6d-142d9cb01b5e ONLY applications on www.jobjack.co.za will be considered for the position. Job Reference #: 92ed15d9-4044-4a78-8b6d-142d9cb01b5e