Description:
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 partiesAbility 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 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 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 Repor