Job Description

Job Summary
p
strong
Restaurant
/strong
at a
strong
Boutique Winery
/strong
close to
strong
Durbanville
/strong
is looking for a
strong
Sous Chef
/strong
to direct
strong
operations
/strong
along with the
strong
Executive Chef
/strong
within
strong
kitchen area
/strong
to
strong
maximize performance
/strong
and
strong
profitability
/strong
by creating a
strong
positive
/strong
and
strong
productive
/strong
work environment, ensuring superior
strong
guest service
/strong
and
strong
compliance
/strong
with quality, hygiene and operational standards.
/p
p
strong
Duties:
/strong
/p
p
Assumes full responsibility alongside the Executive chef for kitchen operations.
/p
p
Oversee daily operations, providing a proactive work environment to team members.
/p
p
Ensure superior service and compliance with quality and operational standards and pro-actively planning as appropriate.
/p
p
Assist Executive Chef in monitoring of Annual Operating, Capex budgets, costs, control systems and procedures.
/p
p
Monitor and control stock flow within all storage areas by appointing champions, training them appropriately and monitoring them.
/p
p
Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required.
/p
p
Ensure operating systems are updated with correct pricing and items and manage daily / weekly / monthly stock control procedures.
/p
p
Champion training programs as set out by Executive Chef, recipe innovation and assisting in development of staff to build high performance teams.
/p
p
Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate.
/p
p
Monitor procurement, cost of sales and other expenses in line with budget.
/p
p
Maintain effective and positive working relationships with team members and other operational / support areas.
/p
p
Understand company values and strategic goals and work within these parameters.
/p
p
Sharing knowledge of sustainable cooking, great food, wine and hospitality.
/p
p
Knowledge of and adherence to company policies and departmental SOP's.
/p
p
Ensure the highest standards of service are provided with confidence and enthusiasm.
/p
p
Maintain effective working relationships with colleagues across the board and assist own and other departments when needed.
/p
p
Achieve targets as set out by company - regarding financial targets, operational targets, people Management and guest satisfactory targets.
/p
p
Proactively promote the company and food and wine experiences.
/p
p
strong
Requirements:
/strong
/p
p
Grade 12
/p
p
Degree or Diploma in Culinary Arts or Cheffing
/p
p
At least 10 years' experience in Kitchen operations
/p
p
Positive proactive approach, with proven success at managing a team
/p
p
Strong interpersonal and communication skills with a hands-on management approach
/p
p
Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics
/p
p
Superlative product knowledge with excellent time management skills
/p
p
Environmentally responsible and willing to learn more.
/p
p
Good financial acumen with proven skill in translating 'the numbers' to appropriate action
/p
p
Strong admin focus with superior organizational skills
/p
p
A creative and innovative thinker, willing and able to inspire teams with a desire to exceed guest expectations at all times
/p
p
Flexible and willing to 'go the extra mile'
/p
p
Able to work shifts.
/p
p
A vibrant and responsible approach with a cheerful and service-oriented outlook.
/p
HotelJobs
Recruiter

Skills Required