Job Opportunity at Hotel Verde

Job description

Job Scope and Specifications

The Sous Chef will be responsible for all food production for restaurants, banquet functions and other outlets. They will also be responsible for leading the culinary team in the completion of daily work assignments as well as provide vision for the future. They should maintain the highest level of Guest satisfaction, other employees support, and financial/operation performance and profit. They should provide support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates.

Sous Chef should develop creative menus, food purchase specifications and recipes. They should also develop and monitor food and labour budget for the department, as well as maintain highest professional food quality, health, safety, hygiene and sanitation standards

SPECIFIC DUTIES, RESPONSIBILITIES AND KEY PERFORMANCE AREAS

• Food Preparation and Serving
• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct within budgeted labour and food cost goals as per budget.
• Develops standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu-selling prices.
• Be updated with new trend
• Prepare necessary data for applicable parts of the budget; project annual food, labour and other costs and monitors actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Implement procedures to minimise wastage and over-production.
• Be in charge of the pass during service times and oversee that all menu items are prepared to the highest standard with regards to quantity, quality presentation, cost control and timeous service.
• Stock Costing and Equipment control
• Plan and place all food service related order in season and local as much as possible as per company policy and procedures.
• Control is maintained to ensure operating equipment is used properly, cleaned and stored correctly and all maintenance problems are timeously reported and followed up.
• Report and take appropriate action to correct any health or safety hazard.
• Staff Development and Training
• Train and supervise all food service staff in the proper preparation and presentation of menu items according to hotel standards.
• Duty rosters of staff is prepared to ensure correct manning level and even distribution of work.
• Inspire & motivate the team to achieve food specification and therefore achieve sales and profits.
• Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure – in conjunction with the human resources manager.

General and other Duties

The above listed criteria identify the key areas of responsibility of the position and are not all-encompassing description of duties and tasks. The above criteria will be subject to ongoing review and adjustment.

Closing date for applications: 31 May 2017

Position available at Hotel Verde at Cape Town International Airport. Long work hours are sometimes required and reliable transport is essential.

Please do not apply if you do not have a passion for food and an eye for detail.