An exciting opportunity for a Sous Chef has become available for our client's, a leader in the hospitality industry in South Africa. The Sous Chef will manage 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.
Start Date: Immediately
Roles & Responsibilities included but not limited to:
1) Delivered Culinary Business Plan for the Outlet:
In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy
Facilitate the communication and implementation of Culinary deliverables for the outlet
Provide clear delegation of authority and accountability for deliverables
Manage and allocate people and operational resources
Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
2) Shift management:
Put in place staff scheduling and duty allocations to ensure coverage
Handle shift briefings / handovers / shift reports
Manage the preparation of mise-en-place
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, issues experienced during service etc.
Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
Report and resolve any issues experienced
Monitor the cleanliness and hygiene of the kitchen before, during and after service
3) Outlet Product Enhancement:
Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
Monitor products and pricing within the outlet
Make recommendations of improvements to the product / menu offering
Compile and co-ordinate the culinary promotional calendar for the outlet
Monitor standards in the outlet and identify any areas of concern
4) Culinary Standards & Governance:
Conduct maintenance and hygiene inspections in all areas of the kitchen
Monitor health, safety, hygiene and environmental elements in the outlet
Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet
Investigate variances / discrepancies and take necessary action to correct
Monitor Culinary standards and processes
Control waste for the outlet
Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
5) Outlet Budget Management:
Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
Motivate and manage Capex requirements for the outlet
Authorise spend in line with budget
Monitor food costs (purchases related to revenue)
Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
Produce a 10-day / 20-day and monthly food cost report
Monitor departmental leave liability
Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
Contribute to month-end financial commentary for the outlet
6) People management
7) Customer relationship management
Qualifications & Experience:
3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
Membership with South African Chef's 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 partie
Ability to work shifts that meet operational requirements
Salary: Up to R apply below per year CTC
Should the above excite you, submit your updated CV, qualifications and professional headshot
Should you not hear from us within 14 days, please consider your application unsuccessful