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Executive Sous Chef

Executive Sous Chef

Cape Town

 

Excellent package – to be discussed during the interview

 

Directly reporting into the Executive Chef, the successful incumbent is to exhibit culinary talents by continually improving guest and employee satisfaction; maximizing the financial performance; assist in supervising all kitchen areas to ensure consistent, high quality food products; guiding and

developing staff; ensuring sanitation and food standards are achieved and adhered to at all times.

 

Required Experience & Qualifications

 

  • § Minimum of 5 years’ experience as a Sous Chef within a 5 or 4 star environment
  • § Recognised Tertiary diploma in the culinary field.
  • § Computer Literate
  • § Good planning and forward planning skills to meet deadlines
  • § Creative and artistic flair pertaining to food presentation and menu design
  • § Effective menu planning / design and implementation
  • § Strong financial knowledge with regards to controlling of food cost and set budgets
  • § Good interpersonal and IR Skills encompassing staff discipline
  • § Staff development and training
  • § Ability to operate within a highly pressurized fast paced / changing environment
  • § Good communication skills both internally and external - dealing with potential clients / media
  • § Creative thought processes regarding – revenue generation, cost saving, promotions and concepts
  • § Effective problem solving, decision making and conflict management skills
  • § Attention to detail pertaining to food quality, presentation and portion control
  • § Zero tolerance to poor hygiene / food storage practices

 

Key Responsibilities

 

  • § Assist and lead the day-to-day kitchen operations for the Hotel comprising of 5 outlets.
  • § Menu Engineering – Recipe development and compliance based on market trends; customer preference and nutritional consideration in accordance with Brand Standards. Implement appropriate menu procedures in order to achieve maximum Budgeted Cost Percentages.
  • § To assist with financial budgets for the kitchen department and to continually monitor monthly Forecasts (PIM) to ensure maximum profitability.
  • § Costings and Cost Control for all implemented menus, special menus and functions – food related
  • § Market Related Pricing research and recommendations
  • § Conducts Internal Audits – Brand Standard Audit (BSA, Global Food and Safety Audit (GFSA) and Food Consulting Services (FCS).
  • § Budgeted cost of sales – 26.5% to achieve.
  • § Quarterly hygiene audit- 95% to achieve.
  • § Ensure and manage staffing needs according to business levels - rostering.
  • § Assess efficiency of Department’s Standard Operating Procedures and amend if necessary.
  • § Inspect deliveries and be familiar with daily and monthly Food Consumption.
  • § To achieve maximum profitability and effectiveness whilst maintaining high standards.
  • § Ensure kitchen has adequate Operating Equipment and Capital Expenditure Items to meet deadlines and quality standards.

Accurate food stock takes

  • § Ensure food segregation and stock rotation
  • § Recording, monitoring and authorisation of all food purchases and issues.
  • § To assist with all Human Resources related functions, which include, Industrial Relations, Administration and Training, Handling of Individual Disciplinary Hearings and Grievances, Conflict management amongst associates and management.
  • § Maintenance and Implementation of Job Descriptions.
  • § Implementation of Individual Development Programmes and identify Training needs.
  • § Monitor scheduled leave and control Leave Liability
  • § Monitor time and attendance - highlight and take action when necessary.
  • § Complete and submit monthly payroll Input and Tip Schedule in collaboration with the Kitchen Administrator.
  • § Participate in Employee Motivational Projects.
  • § Ensure that Health and Safety Rules and Regulations are adhered to based on minimum requirements as law determines it.
  • § Ensure that regular Departmental Meetings are held.
  • § Following up on guest complaints and providing constructive feedback
  • § Regular maintenance and safety walkabout
  • § Ensure staff practice personal hygiene
  • § Ensure staff dress code is adhered to and all uniforms are in a good state.
  • § Ensure all staff follow equipment safety procedures at all times
  • § Chefs tables inviting media to promote new menus / concepts
  • § Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • § Demonstrate new cooking techniques and equipment to staff.
  • § Monitors the quality of raw and cooked food products to ensure that standards are met.
  • § Determines how food should be presented, and create decorative food displays.
  • § Follows proper handling and right temperature of all food products.
  • § Ensures employees maintain required food handling and sanitation certifications.
  • § Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • § Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for both associates and the guest.
  • § Interacts with guests to obtain feedback on product quality and service levels to identify areas of improvement.

 

 

 

Please email your application in Word format with a recent photo of yourself in your Chef’s uniform and some photos of your work (food profile) to anel@trs.org.za

 

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