Job Description

Our client has an opportunity available for an Executive Sous Chef.

Requirements:

• 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.
• 8 years' experience and track record in a similarly graded hotel or restaurant kitchen environment of which 2+ years' experience must have been as a Sous Chef.
• Demonstrated ability to make use of intermediate computer skills.
• Knowledge:

• Food costing.
• Culinary products.
• Kitchen operational management.
• Labour legislation.
• Environmental and sustainability standards.
• Cooking methodologies.

• Facilitate the communication and implementation of culinary deliverables for the outlet.
• Provide clear delegation of authority and accountability for deliverables.
• Communicate plans relative to promotions and strategies to relevant staff and stakeholder within the unit.
• 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.
• Monitor the cleanliness and hygiene of the kitchen before, during and after service.
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations.
• Manage the control and storage of stock and operating equipment as per SOP for the outlet.
• Control waste for the outlet.
• Manage staff conditions of employment, productivities and payroll costs for the outlet.
• Manage employee relations within the department.

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