Executive Sous Chef at Sun International

Job Description

• 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
• 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
• Completes shift reports
• Produce a 10-day / 20-day and monthly food cost report
• Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations
• Conduct maintenance and hygiene inspections in all areas of the kitchen* Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA

Behavioural Competencies

• Decision-making use of Initiative
• Learning - training; coaching; staying abreast of industry developments
• implementing and co-ordinating - organising people; non-people resources
• Numeracy & calculation skills

Technical Competencies

• Food costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Enviromental and sustainability standards

Job Requirements

Qualifications

• 3-Year Culinary Diploma or equivalent or
• 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 environment of which at least 2 years must have been as a chef de partie
• Demonstrated ability to make use of intermediate computer skills