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Job Description:
The School of Tourism & Hospitality develops future-fit leadership for the Tourism & Hospitality sector by providing both high quality programme offerings as well as facilities which host functions and events. These commercial facilities and services add to the high-quality teaching & learning environment that the students are exposed to.
Responsibilities:
- Order the appropriate quantity and quality of food required and ensure proper stock control in order to achieve the required targets.
- Ensure the daily production against the requirements.
- Ensure that hygiene requirements in terms of HACCP are adhered to.
- Manage the correct use of equipment and ensure maintenance thereof when necessary.
- Providing good customer service to the relevant stakeholders.
- Provide guidance and/or mentorship to students in the production of food.
- Conduct assessments of students’ portfolios, behaviour and performance to facilitate the WIL process.
Minimum requirements
- Diploma (NQF 6)
- Minimum of 3 years’ professional cookery experience in relation to Sous Chef within the hotel industry, preferably in the 5-star/fine dining environment
- Teaching experience
- Proven computer skills in Windows and MS Office
- Industry knowledge
- Wine knowledge
- Kitchen management
Competencies and Behavioural Attributes:
- Computer Literacy
- Good verbal and written communication skills
- Strong interpersonal skills
- Good customer service skills
- Ability to work in a team
- Good organisational and administrative abilities
- Food cost control / accounts
Recommendations:
- Assessment skills
- Understanding of the academic environment
- MICROS experience