The University of Johannesburg (UJ) is a vibrant and cosmopolitan university, anchored in Africa and driven by a powerful strategy focused on attaining global excellence and stature (GES). With an emphasis on independent thinking, sustainable development, and strategic partnerships, UJ is an international university of choice. The University is guided by the Vice-Chancellor's vision of “Positioning UJ in the Fourth Industrial Revolution (4IR) for societal impact in the context of the changing social, political, and economic fortunes of Africa”. “Please note that the University is obligated, in terms of recent amendments to the Criminal Law (Sexual Offences and Related Matters) Amendment Act 2021 (Act 13 of 2021), to assess all prospective employees (including applicants) against the National Register for Sex Offenders (NRSO). The outcome of such an assessment may have an impact upon possible employment with the University. For more information, please review the following link: Justice/Criminal/NRSO 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. 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 Enquiries: Enquiries regardin the job content: Mr Gerald Hamadziripi on Tel: (011) 559-1159 Enquiries regarding remuneration & benefits: Mrs Antoinette Kanfer (HCM Business Partner) on Tel: (011) 559-2548 Apply Now

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