Senior Sous Chef

Responsible for coordinating the preparation and production of food within the entire Catering Department, with the key focus on event catering planning and execution, customer liaison; quality of food production and presentation within set deadlines.

Essential Requirements:

Diploma (NQF Level 6) in Catering Management or Hospitality Management or Food and Beverages Management or Culinary Arts or any other related and equivalent qualification.

Valid motor vehicle driving license

3 Years relevant experience.

Preferred Requirements:

Degree (NQF Level 7) in Catering Management or Hospitality Management or Food and Beverages Management or Culinary Arts or any other related and equivalent qualification.

4 Years relevant experience.

• Key Responsibility Areas:
• Responsible for the detailed planning and preparation for each function.
• Responsible for food production and presentation.
• Responsible for keeping customer satisfied.
• Responsible for management of staff.
• Responsible for catering administration and report.
• Assists the other Municipal Stadia.
• Competencies:
• Managing work.
• Planning & organising.
• Interpersonal relationship.
• Communication.
• Service delivery orientation.
• Action orientation.
• Resilience.
• Problem solving.
• Accountability and ethical conduct.
• Learning orientation.
• Team orientation