Executive Sous Chef - N/A09744
Applications accepted until:
Number of Openings


Maslow Sandton



Job Purpose

Responsible for the managementof the kitchen operations and team within an area of the business unit(Including a range of restaurant outlets and / or banqueting operations), with specific reagrd to:

· maximising revenue potential in specific outlets

· improving of standards of operation (including health, hygiene, safety and environmental standards)

· provide recommendations for innovative culinary products; enhancements and production

· control of kitchen operating equipment and stock

· control of kitchen spend and wastage

· team management

· implementation of culinary operational efforts to achieve the unit€™s strategies and objectives


· 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


· 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

· Demonstrated ability to make use of intermediate computer skills

Skills and Knowledge


· Food Costing

· Culinary Product Knowledge

· Kitchen Operational Management

· Labour legislation

· Environmental and sustainability standards


· PC skills

· Coaching

· Cooking methodologies

Key Performance Areas:

· In collaboration with the Executive Sous Chef, develop outlet objective and deleiveries in line with the Culinary strategy

· Facilitate the communication and implementation of Culinary deliverables for the outlet

· Provide clear delegation of authority and accountability for deliverables

· Manage and allocate people and operational resources

· Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit

· Align plans with EE, SD and procurement transformation strategies which contributes towards BBBEE targets being acheived for the property

· Put in place staff scheduling and duty allocations to ensure coverage

· Handle shift briefings / handovers / shift reports

· Manage the preparation of mise-en-place

· Complete opening and closing checklists

· Interact and be present on the floor during service to ensure food quality and presentationin line with standards

· Handle any special requests, special requirements, recommendations, concerns, reslolution of compalints, issues experience during service etc.

· Manage staff appearance and kitchen appearance/ functioning of equipement and system for the outlet

· Report and resolve any issues experienced

· Monitor the cleanliness and hygiene of the kitchen before, during and after service

· Completes shift reports

· Produce a 10-day / 20-day and monthly food cost report

· Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)

· Audit food safety standards to ensure outlet compliance with relevant legislation regulations

· Completes shift reports

· Produce a 10-day / 20-day and monthly food cost report

· Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)

· Audit food safety standards to ensure outlet compliance with relevant legislation regulations

· Conduct maintenance and hygiene inspections in all areas of the kitchen

· Monitor health, safety, hygiene and environmental elements in the outlet

· Manage the control and storage of stock and operating equipment as per SOP for the outlet

· Investigate variances / discrepancies and take necessary action to correct

· Monitor Culinary standards and processes

· Control waste for the outlet

· Work with internal stakeholders (maintenance, finance, HR, and Security) to identify risk areas and address these

· Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adhherence to policies and procedure

· Manage productivities and payroll costs for the outlet

· Identification of employee training needs

· Perform on the job training and coaching to close developmental gaps and build suceesion for a talent pipline withinthe outlet

· Manage employee relations within the department

· Staff communication and motivation

· Performance contracting, reviews and development

· Provides resources and removes obstacles to performance

· Recruit and resource for talent for positions within the department

· Onboarding of new staff members

· Liaise with F&B on food and beverage offering, menus and services in the varoius outlets

· Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements

· Communicates department€™s objectives, standards and operating procedure to internal and external service providers as per SLA

· Requires specialised knowledge of techniques, equipment and processes relating to culinary methodologies, products and customers

· Short term planning involves conducting the planning of activities to meet and optimise new business targets and growth in customer spending by working with others in the customer value chain

· Organise, plan and prioritise tasks for self and team to ensure that work gets done profitably and efficiently;

· Effective scheduling to ensure that team is adequately resourced to achieve targets/meet job requirements.

· Interact with F&B customers and team - influencing, motivating and encouraging specific behaviour



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.