A well known company in the international hospitality sector is seeking for Sous Chefs based in Cape Town.
Main Purpose of the Job :
Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising
revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.
Education, experience and competencies required :
- 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
- Membership with South African Chefs Association and other relevant culinary accreditation
- 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de parties
Ability to work shifts that meet operational requirements
Mobility and ability to move around as per job requirements (including with the use of aids)
Physically able to move operating equipment
Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements
Duties and responsibilities include :
Delivered Culinary Business plan for the outlet
In collaboration with the Executive Sous Chef, develop outlet objectives anddeliverables in line with the Culinary strategy :Facilitate the communication and implementation of Culinary deliverables for theoutletProvide clear delegation of authority and accountability for deliverablesManage and allocate people and operational resourcesCommunicate plans relative to promotions and strategies to relevant staff andstakeholders within the unitAlign plans with EE, SD and procurement transformation strategies which contributetowards BBBEE targets being achieved for the propertyShift managementPut in place staff scheduling and duty allocations to ensure coverageHandle shift briefings / handovers / shift reportsManage the preparation of mise-en-placeComplete opening and closing checklistsInteract and be present on the floor during service to ensure food quality andpresentation in line with standardsHandle any special requests, special requirements, recommendations, concerns,resolution of complaints, issues experienced during service etc.Manage staff appearance and kitchen appearance / functioning of equipment andsystems for the outletReport and resolve any issues experiencedMonitor the cleanliness and hygiene of the kitchen before, during and after serviceOutlet Product EnhancementKeep up to date with regards food products, trends and cooking methodologiesrequired to deliver menusMonitor products and pricing within the outletMake recommendations of improvements to the product / menu offeringCompile and co-ordinate the culinary promotional calendar for the outletMonitor standards in the outlet and identify any areas of concernCulinary Standards & Governance
Conduct maintenance and hygiene inspections in all areas of the kitchenMonitor health, safety, hygiene and environmental elements in the outletManage the control and storage of stock, operating expenses (gas) and operatingsupplies (packaging, chemicals), equipment as per SOP for the outletInvestigate variances / discrepancies and take necessary action to correctMonitor Culinary standards and processesControl waste for the outletWork with internal stakeholders (maintenance, finance, HR, and security) to identify riskareas and address theseOutlet Budget Management
Collaborate with the Executive Sous Chef to complete the planning for the Budget andforecasts for the outletMotivate and manage Capex requirements for the outletAuthorise spend in line with budgetMonitor food costs (purchases related to revenue)Food recipe All menu item food recipes to be documented, updated and capturedinto the system MC or IFS to ensure accurate food theoretical.Manage the conducting of accurate stock takes for the outlet in line with Companyprocess. Report on any variances for the outletProduce a 10-day / 20-day and monthly food cost reportMonitor departmental leave liabilityCheck and report on all outlet staff wages / spend are in line with budget as a % ofrevenue; maintain productivity ratios of performance for line staffProcurement All supplier prices and supplier price quotes to be reviewed andmonitored on a monthly basis going forward to ensure we monitor and track pricemovements to minimize input cost fluctuations.Contribute to month-end financial commentary for the outletPeople Management
Manage staff conditions of employment, e.g. attendance, absenteeism, leave,adherence to policies and proceduresIdentification of employee training needsPerform on the job training and coaching to close developmental gaps and buildsuccession for a talent pipeline within the outletManage employee relations within the departmentStaff communication and motivationPerformance contracting, reviews and developmentProvides resources and removes obstacles to performanceRecruit and resource for talent for positions within the departmentOnboarding of new staff membersCustomer Relationship
Management
Ensures that guests are treated with courtesy and respect at all timesInteract with guests and provide professional service standards and solutionsHandle any escalated complaints, disputes and suggestions as requiredEngage with customers and provide a customer experience within the outlet / on thefloor that will support brand loyalty ensuring SI as the brand of choiceBe present on the floor during service / promotions or functionsConduct staff training on product knowledge / promotions (including promotioninformation, functions, facilities, etc)Provide post-mortem feedback with regards promotions to ensure these are alwaysrelevant and effectiveShift handover ensures that staff have sufficient insights and information with regardsVIP customers visiting the propertyTechnical Competencies :
Food CostingCulinary Product KnowledgeKitchen Operational ManagementLabour legislationEnvironmental and sustainability standardsProficient Computer skillsCoachingMenu engineeringCooking methodologyBehavioural Competencies :
Decision-making use of initiativeLearning training; coaching; staying abreast ofindustry developmentsImplementing and co-ordinating organisingpeople; non-people resourcesNumeracy and calculation skillsAnalysing and diagnosing numerical information;Demonstrated ability to make use of intermediate computer skillstrends in dataProblem-solvingMaking fine judgements through the senses : colour, taste, texturePOPI Statement
Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed. In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.
To Apply :