Junior Sous Chef at HRLeverage Africa

Key Responsibilities

• Ensure that all items required for meal preparation are readily available
• Monitor and ensure that work is done according to airline specifications and HACCP/HALAL standards
• Oversee the meal preparation process and conduct on-the-job training for subordinates
• Report any equipment malfunction to the maintenance team
• Ensure the use of personal protective clothing among staff
• Ensure compliance with menu plans and chefs' recipes
• Maintain timely and accurate reporting of activities
• Comply with internal guidelines, policies, and strategies
• Adhere to HACCP/HALAL rules and standards
• Develop and implement a job rotation plan
• Plan for succession to ensure continuous workflow

Key Performance Indicators (KPIs):

• Customer satisfaction
• Compliance with chefs' recipes and specified menus
• Timely and correct reporting
• Adherence to internal guidelines, policies, and strategies
• Compliance with HACCP/HALAL rules
• Effective job rotation plan implementation
• Successful succession planning

Qualifications

• Minimum of 3 years of relevant experience as a chef in high-volume, multi-menu food operations
• Culinary degree, bachelor’s degree, or equivalent qualification
• Demonstrated knowledge and experience in HACCP/HALAL standards
• Excellent knowledge of raw materials yields and best usage practices
• Strong people and process management skills
• Proficient in Microsoft Word, Excel, and PowerPoint
• Fluent in English, both written and spoken
• Ability to work effectively in hectic environments.