Executive Sous Chef at Status Staffing

REQUIREMENTS:

• 5 Years’ experience as an Executive Chef
• Matric with Culinary Hospitality Diploma
• Good IT and computer knowledge, recipe development and cost control (essential)
• Strong Management and disciplinary skills

DUTIES:

• Operational Requirements:
• Have outstanding product knowledge in food
• Thorough knowledge of current leading culinary trends in food and beverage
• Create, design and implement menus throughout the hotels outlets
• Understanding of styles and different types of dietary requirements
• Responsible for the procurement of all food related goods and materials necessary for food production
• Responsible for the hygiene, cleanliness and maintenance of all the kitchens including fridges, freezers, store rooms, crockery, kitchen and operational equipment

Budget Control:

• Meet mandated cost of sales targets. Review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems
• Asset management to ensure that all company assets are maintained in the best possible condition
• Good understanding of basic accounting principles and be capable of assessing a Profit and Loss statement and forecasts
• Take complete responsibility for month end stock takes

Staff Management

• Carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained
• Ensure that all employees are totally conversant with all company policies and procedures, basic conditions of employment and labour regulations as well as disciplinary codes of the company
• Ensure that training is implemented, documented and maintained. To be involved with the kitchen staff recruitment process and to take responsibility for their training, development, annual reviewing, forward rostering and leave scheduling