Sous Chef - N/A11152
Applications accepted until:
Number of Openings




Goodwood Cape Town

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, maximising

revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.


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


Demonstrated ability to make use of intermediate computer skills


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

  • Demonstrated ability to make use of intermediate computer skills

Work conditions and special requirements:

Ability to work shifts that meet operational requirements

Mobility and ability to move around as per job requirements (including with the use of aids)

Physically able to move operating equipment

Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements

Technical Competencies:

Food Costing

Culinary Product Knowledge

Kitchen Operational Management

Labour legislation

Environmental and sustainability standards

Proficient Computer skills


Menu engineering

Cooking methodology

Behavioural Competencies:

Decision-making €“ use of initiative

Learning €“ training; coaching; staying abreast of

industry developments

Implementing and co-ordinating €“ organising

people; non-people resources

Numeracy and calculation skills

Analysing and diagnosing €“ numerical information;

trends in data


Key Performance Areas:

Duties and responsibilities include:

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:

Facilitate the communication and implementation of Culinary deliverables for the


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 contribute

towards BBBEE targets being achieved for the property


Shift management

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

presentation in line with standards

Handle any special requests, special requirements, recommendations, concerns,

resolution of complaints, issues experienced during service etc.

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

Outlet Product Enhancement

Keep up to date with regards food products, trends and cooking methodologies

required to deliver menus

Monitor products and pricing within the outlet

Make recommendations of improvements to the product / menu offering

Compile and co-ordinate the culinary promotional calendar for the outlet

Monitor standards in the outlet and identify any areas of concern


Culinary Standards & Governance

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, operating expenses (gas) and operating

supplies (packaging, chemicals), 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


Outlet Budget Management

Collaborate with the Executive Sous Chef to complete the planning for the Budget and

forecasts for the outlet

Motivate and manage Capex requirements for the outlet

Authorise spend in line with budget

Monitor food costs (purchases related to 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

Monitor departmental leave liability

Check and report on all outlet staff wages / spend are in line with budget as a % of

revenue; maintain productivity ratios of performance for line staff

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


People Management

Manage staff conditions of employment, e.g. attendance, absenteeism, leave,

adherence to policies and procedures

Identification of employee training needs

Perform on the job training and coaching to close developmental gaps and build

succession for a talent pipeline within the 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


Customer Relationship


Ensures that guests are treated with courtesy and respect at all times

Interact with guests and provide professional service standards and solutions

Handle any escalated complaints, disputes and suggestions as required

Engage with customers and provide a customer experience within the outlet / on the

floor that will support brand loyalty ensuring SI as the brand of choice

Be present on the floor during service / promotions or functions

Conduct staff training on product knowledge / promotions (including promotion

information, functions, facilities, etc)

Provide post-mortem feedback with regards promotions to ensure these are always

relevant and effective

Shift handover ensures that staff have sufficient insights and information with regards

VIP customers visiting the property

Know How

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

Short term planning involves conducting the planning of activities / menus 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 outlet customers and culinary team - influencing, motivating and encouraging specific behaviour


Problem- Solving

Apply business acumen and sound common sense to the overall supervision and control of the outlet€™s operation and team within defined standards

Monitor changes in the outlet and is quick to act upon potential opportunities, risks and challenges;

Consider all the facts, options and possible outcomes prior to making decisions;

Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment;

Deal with diverse problems in own area, using judgment and discretion to resolve them;



Provide information and make recommendations regarding products and services that will meet customer needs;

Suggest initiatives to increase customer satisfaction

Solve a wide range of queries related to customer service, dealing with these sensitively and within operational/procedural limitations;

Solutions should be profitable and ensure the correct customer behaviour and spend;

Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and

improving the service offering;

There are guidelines/ policies and procedures in place to be followed, but the incumbent needs constantly consider ways of improving

productivity and profitability.




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.