Posted time November 10, 2023 Location Sandton Job type Full-time
  • Reference Number: #4283
  • Date: 11 November 2023
  • Division: Backer Mackenzie
  • Position: Sous Chef x 1
  • Reporting to: Catering Manager
  • Closing date: 17 November 2023

Key Performance Area:

  • Handle and maintain knives
  • Handle and store food
  • Lead and supervise allocated kitchen staff
  • Maintain a safe working environment
  • Maintain a secure working environment
  • Maintain effective working relationships with other members of staff
  • Maintain health, hygiene and a professional appearance
  • Maintain hygiene in food preparation, cooking and storage
  • Maintain productivity standards
  • Pre-cooking preparation, post cooking clean up and handling unexpected situations
  • Prepare and cook basic cold and hot desserts
  • Prepare and cook basic egg dishes
  • Prepare and cook basic pastry dishes
  • Prepare and cook basic sauces and soups
  • Prepare and cook confectionery and bakery
  • Prepare and cook Protein Dishes
  • Prepare and cook starch and pulses
  • Prepare and cook vegetables, fruit and salads
  • Prepare and present food for cold presentation
  • Provide a buffet service
  • Provide client service

Qualifications and Experience:

  • Diploma in Food Preparation and cooking will be advantageous
  • Grade 12
  • 3 years working experience in Food and Catering environment

Attributes and Competencies:

  • Comparison skills
  • Conflict resolution: Negotiation
  • Hand – eye coordination
  • Language skills
  • Mental alertness
  • Self Motivation
  • Visual Attention skills

Performance Standard:

  • All work is carried out in an organised and efficient manner and within the allocated time frame
  • Any client problems/complaints are immediately referred to a relevant member of supervision/management
  • Appearance is in accordance with standards
  • Appropriate finishing methods and garnishes are selected
  • Assistance is provided to new and existing colleagues and staff
  • Canapés and sandwiches are garnished and presented according with recipe specification
  • Clients are dealt with in a polite and courteous manner
  • Clients are greeted in a polite and friendly manner
  • Colleagues and staff are treated in a polite and helpful manner at all times
  • Colleagues, staff and superiors report harmonious relationships
  • Confectionery and bakery ingredients are prepared and cooked according to recipe requirements
  • Cooking areas and equipment are cleaned correctly before and after use
  • Correct knife for task is selected
  • Correct uniform is worn and uniform is clean and undamaged
  • Cutting surfaces are secured safely and checked for cleanliness
  • Eggs are combined correctly with other ingredients
  • Food items are cut using the correct cutting technique
  • Food items are displayed correctly
  • Food items are prepared and stored under correct conditions and containers according to food type
  • Food items are replenished timeously and as required
  • Food items are served according to client requirements
  • Food items are stored correctly and in the appropriate storage area
  • Food preparation and cooking areas and equipment are clean and in a hygienic condition
  • Food production is ready for service times
  • Frozen food is stored and/or thawed correctly in accordance with health specifications
  • Given a range of bases and other ingredients, the required type, quality and quantity of ingredients is selected
  • Given a range of confectionery and bakery ingredients and preparation methods, the appropriate method is selected in accordance with recipe specifications.
  • Given a range of confectionery and bakery ingredients the required type, quality and quantity is selected
  • Given a range of confectionery and bakery products such as fillings, finishes and decorations, the cooked products are finished according to recipe specification (cakes, biscuits, scones, muffins, bread rolls, bread loaves, buns or doughnuts, pizza bases, pita bread)
  • Given a range of cooking methods the protein dishes are cooked using the appropriate cooking methods according to recipe and menu specification
  • Given a range of cooking methods the starches are cooked using the appropriate cooking methods according to recipe and menu specification
  • Given a range of cooking methods the vegetables are cooked using the appropriate cooking methods according to recipe and menu specification
  • Given a range of desserts, the appropriate ingredients of the type, quality and quantity required by recipe specifications are selected
  • Given a range of egg dishes these are cooked, finished and presented correctly according to guest requirements (omelette, scotch, poached, scrambled, fired, boiled, soufflé)
  • Given a range of food items and types of food items the correct conditions for storing all items is selected according to organisational requirements
  • Given a range of ingredients the required type, quality and quantity of eggs and other ingredients are selected
  • Given a range of meat, poultry, fish, shellfish, game and offal the required type, cut, quality and quantity are selected
  • Given a range of packaging, appropriate care is taken when handling food items so that packaging remains undamaged
  • Given a range of pastry dishes and finishing methods the appropriate finishing method is selected
  • Given a range of preparation and cooking methods for dessert ingredients the appropriate methods are selected
  • Given a range of preparation methods for protein dishes, the appropriate method is selected
  • Given a range of preparation methods for vegetables and fruit, the appropriate method is selected
  • Given a range of preparation methods, the appropriate method is selected and used
  • Given a range of sauce ingredients, the required type, quality and quantity are selected (e.g. roux sauce, starch thickened sauce, vinaigrette, mayonnaise, hollandaise)
  • Given a range of soup ingredients, the required type, quality and quantity are selected (e.g. cream, broth, consommé, puree)
  • Given a range of starch types the required type, quality and quantity are selected (e.g. potatoes, samp, mealie rice, corn meal, sweet potatoes, couscous, polenta, lasagne, cannelloni, noodles, spaghetti, filled pasta, pasta shapes, brown rice, long grain, short grain, wild rice, basmati rice, jasmine rice, beans, peas, lentils)
  • Given a range of types of pastry, the required type, quality and quantity ingredients are selected according to recipe specifications (short, sweet, puff, choux)
  • Given a range of unexpected situations the appropriate action is taken and or the matter is reported to the supervisor immediately (e.g. injuries, power cuts, equipment failure, insufficient or damaged stock, contaminated stock, stock past “use by” date, freezer burn etc.)
  • Given a range of vegetables and fruit the required type, quality and quantity are selected (e.g. roots, tubers, bulbs, leaves, flower heads, stems, fungi, vegetable fruit, squashes, pods and seeds, apples, pears, peaches, litchis, oranges etc)
  • Hygiene procedures are observed at all times in accordance with Audit standards.
  • Ingredients are prepared according to specifications
  • Ingredients are prepared, cooked and finished according to sauce/soup requirements
  • Kitchen areas are secured against unauthorised access as stipulated by standard procedure
  • Kitchen staff are monitored
  • Knives are cleaned, sharpened, handled and stored correctly and safely
  • Low food stock levels are reported to the supervisor timeously
  • Management report efficient liaison
  • Pastry is combined correctly with other ingredients and cooked in accordance with recipe specifications.
  • Personal hygiene is maintained according to standards
  • Preparation and cooking areas and equipment are hygienically clean
  • Prepared dishes not for immediate consumption are stored hygienically in the correct storage area and within the correct containers
  • Prepared protein dishes are combined with other ingredients ready for cooking
  • Problems are reported to management promptly
  • Problems such as with deliveries or food stock, faulty fridges/freezers, broken packaging, dented tins, thawing food are dealt with or reported immediately
  • Protein dishes are finished and presented according to client or dish requirements
  • Safety hazards are identified and reported to the supervisor immediately according to standard procedure
  • Soups/sauces are finished and presented according to client or dish requirements
  • Starches are finished and presented according to guest or dish requirements
  • Storage areas are clean, tidy and free from refuse and secured from unauthorised access.
  • Storage areas are kept clean, tidy and free from refuse
  • Storage areas are secured against unauthorised access
  • Storage areas are secured from unauthorised access
  • Superiors are informed about activities, progress and results
  • Suspicious items are immediately reported to management
  • The buffet area is set up according to organisational requirements
  • The required type, quality and quantity pastry and dish ingredients are selected.
  • Unexpected situations e.g. cuts, burns, equipment failure, insufficient or damaged stock, poor quality stock, incorrectly cooked etc. are dealt with correctly or reported to the supervisor immediately
  • Unexpected situations e.g. injury, blunt knife, broken knife, incorrect knife are dealt with according to organisational standards
  • Vegetables are finished and presented according to client or dish requirements (hot and cold)
  • Waste bins are kept covered and away from food preparation and cooking areas
  • Waste food is removed from preparation areas promptly
  • Work is allocated to kitchen cleaners, food service assistants and cooks to ensure efficient and prompt service
  • Work is carried out by kitchen staff according to instructions

Applications

  • Please clearly state the Reference Number of this position on your application.
  • We reserve the right not to fill this position. Should you not receive any feedback from us within 4 days of the
  • closing date of this vacancy, please consider your application unsuccessful.

Our commitment to transformation.

  • Bidvest Catering Services is committed to achieving transformation and embraces diversity. The commitment is
  • what drives us to achieve a divers, inclusive and equitable workplace as we believe that these are key
  • components to ensuring a thriving and sustainable business.

APPLICATION DISCLAIMER

Please note that by submitting an application and/or a response to this advertisement you are consenting and authorising to Bidvest Catering Services/the perspective employer to carry out any necessary, Criminal, Credit and/or Qualification Checks using the Personal Information (As defined in The Protection of Personal Information Act) you have provided. All Personal Information will be processed for this application purposes only.

All interested applicants may forward their CV’s to:

  • Email: careers@bidvestcatering.co.za or apply online.

 

 

This job is Expired