Sous Chef - N/A09671
Code/Reference:
N/A09671
Applications accepted until:
2019-08-18
Number of Openings
1

Unit:

Windmill

Location:

Bloemfontein

Job Purpose

Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximizing revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Education

€¢ Matric €¢ 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

Experience:

€¢ 5-6 years€™ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years€™ experience must have been as a chef de partie €¢

Skills and Knowledge

€¢ Computer Literacy €“ Word, Excel, Office outlook

Key Performance Areas:

Delivered Culinary Business Plan for the Outlet €¢ In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy €¢ Manage and allocate people and operational resources €¢ Align plans with all Compliance and Employment Legislations within the unit Shift management €¢ Ensure staff scheduling and shift briefings / handovers / shift reports €¢ Complete opening and closing checklists €¢ Ensure food quality and presentation in line with standards €¢ Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet €¢ Report and resolve any issues experienced €¢ Monitor the cleanliness and hygiene of the kitchen before, during and after service Culinary Standards & Governance €¢ Conduct maintenance and hygiene inspections in all areas of the kitchen €¢ Monitor health, safety, hygiene and environmental elements in the outlet €¢ Investigate variances / discrepancies and take necessary action to correct €¢ Control waste for the outlet Outlet Budget Management €¢ Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet €¢ Authorise spend and food costs in line with budget & Revenue €¢ Food recipe €“ All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. €¢ Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet €¢ Produce a 10-day / 20-day and monthly food cost report €¢ Procurement €“ All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations. €¢ Contribute to month-end financial commentary for the outlet

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.