Sous Chef
- Location
- Cape Town, Western Cape
- Minimum qualification
- Diploma
- Closing date
First listed . Last checked at source .
In brief
Overview This role is for a Sous Chef at Sun International. The main purpose of this position is to manage the day-to-day delivery of the food production operation and culinary team within a specific outlet. The key objectives are to deliver quality culinary products, maximize revenue by controlling operational efficiencies and productivities, and manage operating equipment and stock in line with Company standards. What you will do Key responsibilities include: * In collaboration with the Executive Sous Chef, develop and facilitate the communication and implementation of outlet objectives and deliverables aligned with the Culinary strategy. * Provide clear delegation of authority and accountability for deliverables, managing and allocating people and operational resources. * Communicate plans relative to promotions and strategies to relevant staff and stakeholders, aligning plans with EE, SD, and procurement transformation strategies for BBBEE targets. * Manage shifts by putting in place staff scheduling and duty allocations, handling briefings, handovers, and reports. * Oversee the preparation of mise-en-place and complete opening and closing checklists. * Interact and be present on the floor during service to ensure food quality and presentation, handling special requests, concerns, and resolving complaints. * Manage staff appearance, kitchen appearance, functioning of equipment and systems, reporting and resolving any issues, and monitoring cleanliness and hygiene. * Keep up to date with food products, trends, and cooking methodologies, monitoring products and pricing within the outlet, and making recommendations for improvements to the product/menu offering. * Compile and co-ordinate the culinary promotional calendar for the outlet and monitor standards, identifying areas of concern. * Conduct maintenance and hygiene inspections, monitor health, safety, hygiene, and environmental elements in the outlet. * Manage the control and storage of stock, operating expenses, gas, and operating supplies, investigating variances/discrepancies and taking corrective action. * Monitor culinary standards and processes, control waste, and work with internal stakeholders (maintenance, finance, HR, security) to identify and address risk areas. * Collaborate with the Executive Sous Chef to plan the budget and forecasts for the outlet, motivate and manage Capex requirements, and authorise spend in line with the budget. * Monitor food costs, ensure all menu item food recipes are documented and captured into the system for accurate theoretical costs. * Manage accurate stock takes, report on variances, and produce 10-day, 20-day, and monthly food cost reports. * Monitor departmental leave liability, check and report on staff wages/spend against budget, and maintain productivity ratios. * Review and monitor supplier prices monthly to minimise input cost fluctuations, and contribute to month-end financial commentary. * Manage staff conditions of employment (attendance, absenteeism, leave, adherence to policies), identify training needs, and perform on-the-job training and coaching. * Manage employee relations, staff communication and motivation, performance contracting, reviews, and development. * Provide resources and remove obstacles to performance, recruit and onboard new staff members. * Ensure guests are treated with courtesy and respect, interact and provide professional service, handling escalated complaints and suggestions. * Engage with customers to support brand loyalty, be present on the floor during service/promotions/functions. * Conduct staff training on product knowledge/promotions, and provide post-mortem feedback on promotions. * Ensure staff have sufficient insights and information regarding VIP customers visiting the property. Requirements (from the original advert) * 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level. * 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. * Mobility and ability to move around as per job requirements, including with the use of aids. * Physically able to move operating equipment. * An open attitude to perform similar functions to those contained in this document, in alternative outlets due to operational requirements. * Advantageous: Membership with South African Chef’s Association and other relevant culinary accreditation. Who should apply The ideal candidate is an experienced and qualified culinary professional with strong leadership and management capabilities, capable of overseeing day-to-day food production operations and a culinary team within a specific outlet. They should possess technical competencies in food costing, kitchen operational management, labour legislation, environmental and sustainability standards, coaching, menu engineering, and cooking methodology, alongside proficient computer skills. Behaviourally, the candidate should demonstrate decision-making through initiative, a commitment to continuous learning, strong implementing and coordinating skills, numeracy and calculation abilities, analytical and diagnostic skills, problem-solving, and the ability to make fine judgments through the senses (colour, taste, texture). Deadline Not specified Reference Original posting: https://www.myjobmag.co.za/job/sous-chef-sun-international-9 Source: myjobmag
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At a glance
- At least 2 years of experience.
Extracted automatically from the advert; confirm requirements on the original listing.
Job description
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