Sous Chef- Bloemfontein

In brief

**Overview** This role is for a Sous Chef at Windmill Casino, a Sun International property in Bloemfontein. The successful candidate will be responsible for managing the daily food production operations and culinary team within a specific outlet. Key objectives include ensuring the delivery of quality culinary products, maximizing revenue through operational efficiencies and productivities, and effectively managing equipment and stock in line with company standards. **What you will do** * 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 * 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 * 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 * 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 * 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 * Document, update, and capture all menu item food recipes 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 and report on any variances. * 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 * Review and monitor all supplier prices and price quotes on a monthly basis to track price movements and minimize input cost fluctuations. * Contribute to month-end financial commentary for the outlet * Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures * Identify employee training needs * Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet * Manage employee relations within the department * Staff communication and motivation * Performance contracting, reviews and development * Provide resources and remove obstacles to performance * Recruit and resource for talent for positions within the department * Onboarding of new staff members * Ensure that guests are treated with courtesy and respect at all times * Interact with guests and provide professional service standards and solutions * Handle any escalated complaints, disputes and suggestions as required * Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice * Be present on the floor during service / promotions or functions * Conduct staff training on product knowledge / promotions including promotion information, functions, facilities, etc * Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective * Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property **Requirements (from the original advert)** * **Education:** * 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 * **Experience:** * 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 * **Core behavioural & Technical / proficiency competencies:** * **Behavioural:** * Decision-making – use of initiative * Learning – training; coaching; staying abreast of industry developments * Implementing and co-ordinating – organising people; non-people resources * Numeracy and calculation skills * Analysing and diagnosing – numerical information; trends in data * Problem-solving * Making fine judgements through the senses viz colour, taste, texture * **Technical:** * Food Costing * Culinary Product Knowledge * Kitchen Operational Management * Labour legislation * Environmental and sustainability standards * Proficient Computer skills * Coaching * Menu engineering * Cooking methodology **Who should apply** This role is suited for an experienced culinary professional with a 3-year Culinary Diploma or equivalent qualification, holding membership with the South African Chef’s Association or other relevant culinary accreditation. The ideal candidate will have 5-6 years of experience in a hotel or restaurant kitchen, including at least 2 years as a Chef de Partie. They should possess strong leadership abilities to manage a culinary team and day-to-day food production, focusing on quality, efficiency, revenue maximization, and adherence to company standards. Essential competencies include decision-making, problem-solving, financial acumen (food costing, budgeting), strong operational management skills, HR management capabilities (staffing, training, employee relations), and excellent customer interaction. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/sous-chef-bloemfontein-sun-international Source: myjobmag

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At a glance

• At least 2 years of experience.

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