Large 5* Hotel in Cape Town is looking for an Executive Sous Chef (Indian Cuisine). Functions as the Assistant Production Manager for the Food and Beverage Department, ensuring that the hotel and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
Maximizing revenue through controlling operational efficiencies and productivities.
Maintaining operating standards (hygiene, health, safety, environmental) and quality culinary product.
Controlling operating equipment and stock and spend.
Put in place staff scheduling and duty allocations to ensure coverage.
Handle shift briefings / handovers / shift reports
Complete opening and closing checklists.
Interact and be present on the floor during service to ensure food quality and presentation in line with standards.
Handle any special requests, special requirements, recommendations, concerns, resolution of complaints,
Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc).
Audit food safety standards to ensure outlet compliance with relevant legislation.
Manage staff appearance and kitchen appearance/ functioning of equipment and systems
Conduct maintenance and hygiene inspections in all areas of the kitchen.
Monitor health, safety, hygiene, and environmental elements
Manage the control and storage of stock and operating equipment as per SOP
Investigate variances / discrepancies and take necessary action to correct.
Monitor culinary standards and processes
Control waste
Requirements:
Matric certificate (Grade 12)
National Diploma or similar qualification
At least 5 years+ experience in an Executive Sous Chef / Head Chef with extensive experience in Authentic Indian Cuisine
Well-groomed and able to present themselves in a professional manner
Must be prepared to work shifts