About the position
Our client based in Cape Town, CBD is seeking a Sous Chef to join their team. The purpose of the role would be to assist the Executive Chef in providing innovative and artistically superior, cost efficient food and beverage products that enhance the reputation of the Fine Dining Restaurant and at the same time, meeting the established quality and presentation standards.
Major areas of responsibility:
- Assist the Executive Chef in Planning and organising day to day operations of the Restaurant.
- Staffing and scheduling of the associates and allocation of duties to ensure the maximisation of associate productivity and minimise payroll costs.
- Create a work environment that is high in employee morale and provides constant learning & development.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Recruitment and Performance Appraisal & Management of associates in the department.
- Develop & implement the annual plan using the Tata Business Excellence Model framework, linking the department’s objectives to the unit’s overall strategy.
- Manage and lead associates to ensure maximum productivity.
- To control wastes and losses and keep them to a minimum.
- Ensuring high standards of hygiene & safety are adhered to in Kitchen.
- Ensure that all the quality and quantity standards of food preparation & presentation in the Kitchen / Restaurant are adhered to.
- Assist the Executive Chef and the outlets chefs in developing and standardising new recipes for the outlet.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
- Monitor adherence to safety, hygiene and cleanliness standards.
- Assist the Executive Chef in the area of food festivals, menu planning & pricing.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
- Ensure good physical upkeep, condition of equipment and utensils in the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
- Ability to work within pre-established budget.
- To ensure he / she is present during peak hours to ensure the highest quality of products.
- Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan.
- Address any grievance and counselling issues among the department staff.
- Stay informed about the new developments in the world of Indian cuisine, cooking techniques, kitchen equipment etc.
- Conduct daily briefings with associates and update / inform them on daily events in the hotel.
- Conduct monthly hygiene meetings and circulate the minutes.
- Relieving the Executive Chef & Executive Sous Chef Main Kitchen in his / her absence.
- Ensures checklists and SOP’s are drafted & implemented in the department.
- Ensures that you work in a safe manner that does not harm or injure self or others.
- To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
- Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
- Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
- Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
- Ensures effective implementation of the Tata Code of Conduct at all times.
- Efficient implementation of all work related instructions given by the superiors / management.
Qualifications and Experience:
- Degree / Diploma in Hotel Management / Professional Cookery
- Specialised training from a culinary institute
- Progression through various positions in the food production department, handling various satellite kitchens and experience in managing satellite kitchens / main kitchen
- Handling production for banquets and outdoor catering
- Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops or conducting various food festivals based on these themes.
- Must have worked in an Fine Dining kitchen and have a definite style of cooking.
Knowledge and Skills:
- Thorough knowledge of different Indian cuisines, cooking styles, hygiene & safety standards
- Techniques in quantity food production
- Inventory management
- Pleasant personality and a good communicator – should be able to engage with guests
- Working knowledge of Microsoft Office and Recipe Software
- Food Costing and Menu pricing techniques
- Time Management
Desired Skills:
- Fine Dining
- Sous Chef
- Hospitality
