Job Description

Job Summary
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Luxury Boutique Hotel in the Franschhoek area has a vacancy for a Sous Chef. Previous Experience in a fine dining/ luxury boutique property essential.
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The position is live-out and will require Western Cape based chefs to do a in-person interview and cook off in the Franschhoek region.
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Minimum Requirements:
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Grade 12 Matric
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Diploma in Professional Cookery
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5-star restaurant experience of at least 3 years in a similar position
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Able to demonstrate good written and verbal communication in English.
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Proficiency in the use of MS Office
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Duties & Responsibilities
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Checking staff time and attendance, work schedules, grooming, and personnel cleanliness.
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Preparation, cutting of meat and fish when the need arise, cooking and arranging of food as instructed.
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Co-ordinate activities of all chefs and apprentices to ensure an efficient and smooth food service.
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Controls cost by minimizing spoilage, waste and exercising portion control.
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Handles machines, equipment and utensil the proper way and teaching the rest of the team.
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Control the food quality and presentation based on the executive chef and chef standards and correct any mistakes.
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Ensure right rotation of product in the refrigerator.
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Ensure that after every service the food surplus are cleared and stored properly.
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Ensure that all employees have a complete understanding and adhere to the property standard book.
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To report any damage to furniture, fittings and equipment to the executive chef and resolve accordingly.
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Controlling the monthly inventory.
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Spend as much time as possible cooking yourself together with all the chefs.
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Control the kitchen to the best of your ability and take charge when the chef is not on duty.
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Ensure your food cost is on par with budget.
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Check and control store requisitions and minimize cost throughout the department.
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Ensure good daily communication between the kitchen and the outlets.
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Ensure regular clients/guests are cared for accordingly.
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General Duties:
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To conduct daily meetings and ensure all duties are carried out.
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To consistently provide and maintain the highest standard of staff care and service.
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To maintain a high standard of personal hygiene.
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To familiarize yourself with your department standards of performance.
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To have good knowledge of all hotel facilities and be able to answer guest and staff complaints in a quick, polite and helpful manner.
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To handle any staff complaints or problems promptly.
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To comply to all company hotel statutory rules, regulations and policies.
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Responsible for health and safety standards at work.
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To be security conscious with the respect to guest, staff, hotel, property, welfare and to report suspicious activity.
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To attend any meetings, training sessions or courses that may be beneficial to you and your team.
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To demonstrate working knowledge of fire prevention and to follow the hotel evacuation plans.
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Performing other duties as assigned by management.
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