Sous Chef at Thaba Eco Hotel

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. 

Responsibilities

• To deputise in the absence of the Executive Chef
• To ensure that all subordinate staff are familiar with the day’s requirements.
• To ensure that all staff are treated fairly with commonly accepted courtesy. Fair discipline is maintained.
• To assist to ensure that the food cost is maintained at the agreed level (33 %) and that the correct profit margins are achieved.
• To ensure that all communications between restaurant and kitchen are maximised in order for service to run smoothly.
•  To ensure that the agreed budgeted targets are achieved or bettered.
• To check the kitchen areas for cleanliness before food service starts and finishes, ensure preparation for specific requirements has been done to ensure no shortcomings when service starts
• To plan and assist in implementing new dishes/recipes
• Ensure that all dishes leaving the kitchen are at the standard Kraal Restaurant has set out
• Ongoing monitoring of performance appraisal process according to company’s Policy and procedure. This is to be done (minimum once a year) on employee work anniversary.
• To give all chefs and kitchen staff proper training and to ensure that standards, duties and responsibilities are fully explained and understood
• Ensure that the annual departmental training plan is followed and up to date
• Monitor training is happening in Kraal Restaurant Kitchen as per plan
• To attend training courses as required
• Ensure daily kitchen Opening & Closing procedures
• Ensure all other relevant checklists are complete(Temperature sheets & cleaning registers)
• To assist in carrying out Departmental induction of new employees.
•  Ensure quarterly performance appraisals are held with subordinate staff.
• Inform the Executive Chef about HR issues as soon and when they arise
• To be fully conversant and comply with health and safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard.
•  Ensure Monthly departmental health and safety checklist are complete and handed in Reporting of all health and safety incident through WCL2 and Annexure 1 documents
• Take necessary corrective action against employees who fail to adhere to Thaba Eco Hotel’s Policies and Procedures and the South African Health & Safety Act

MARKETMAN

• Ensure that all Purchase Orders are printed for deliveries
• Ensure that all Purchased Orders are processed through Marketman
• Ensure all relevant transfers are captured

ERS

• Draw up work schedules for Kraal Restaurant Kitchen staff.
• Ensure that all doors are locked when closing up
• Ensure that all storerooms are locked when on lunch, closing or on a break
• To minimise controllable costs.
• To ensure all administration procedures are correctly carried out
• To maintain a high level of co-operation with other departments in the hotel.
• To perform any other duties that may be requested by management.
• Ensure that the necessary stock is available for kitchen service
• Always ensure that storerooms are packed in an acceptable manner that reduces
• breakages and damages to company property
• To assist in the direction, control and organisation of staff to ensure the efficient running of all services in Kraal Restaurant Kitchen department in accordance with company policy and procedure
• To assist in the promotion of all company products to all prospective customers in order to maximise sales and revenue.
• To maintain the highest standards of presentation and service through staff training and quality control.
• To meet and liaise with clients for pre-function meetings and to introduce appropriate
• function services.
• To be fully conversant with all facilities and services in the hotel, to be aware of and to anticipate guests needs
• Supervise service and overall progress of a function
• Liaise with FOH and kitchen staff to ensure that appropriate dishes are served on time.
• To carry out regular team briefings with staff
• Supervise and delegate duties to kitchen staff.
• Ensure that your team treat service providers in a professional manner
• To ensure that surplus equipment is removed once the service and shifts are over and returned to its correct storage place.
• To ensure that all staff are correctly dressed at all times.
• To ensure effective briefing of kitchen staff before breakfast, lunch and dinner commence.
• To ensure that the food served looks world-class and is tasty.
• Perform all such duties and exercise all such powers in relation to the business of the Company as may from time to time be vested in or assigned to them by the Company.