Sous Chef

To manage the Kitchen Operations of a designated area in the absence of the Chef de Cuisine, ensuring compliance with required Standards within the agreed budgetary limits and parameters, and promoting Guest Satisfaction and Profit Maximization. This includes adhering to, maintaining, and implementing Food Policies and Procedures.

• Matric / Grade 12.
• International experience will be an added advantage.
• Proven leadership abilities.
• Strong training background.
• Excellent cost controlling and management skills.
• Good customer relations skills.
• Experience in Menu Planning and Costing.
• Computer literacy.
• Shift work is an operational requirement.
• Knowledge of modern food trends, training in molecular gastronomy and modern plating - an added advantage.
• 2-3 years as Sous Chef in a 5-star unit or a top South African restaurant is essential.

• Take charge and full accountability of the allocated kitchen unit, ensuring company policies and standards are followed.
• Maintain international food standards in the preparation and presentation of all food.
• Ensure correct receiving, purchasing and storage of all food-related items are in line with set standards and work on FIFO.
• As senior of the outlet, ensure full involvement in food stock take counts.
• Ensure all administrative tasks from the outlet are completed and deadlines met.
• Maintain all aspects of kitchen maintenance.
• Ensure food cost budgets are met.
• Attend monthly financial meetings.
• Manage and control all other operating cost lines within the outlet.
• Ensure the vision of the outlet aligns with Executive and F&B managers' brief.
• Ensure hygiene standards are met in line with R918 Food Safety Act (HACCP) requirements.
• Maintain staff timetables and attendance registers for the unit.
• Implement and manage training and development of all line staff.
• Manage outlet weekly and monthly rosters and ensure all shifts are properly covered.
• Ensure all staff are properly trained on working with and cleaning all kitchen equipment.