Sous Chef

To manage the Kitchen Operations of a designated area in the absence of the Chef de Cuisine, to the required Standards within the agreed budgetary limits and parameters, and ensuring Guest Satisfaction and Profit Maximization. To adhere to, maintain and implement Food Policies and Procedures.

• Matric / Grade 12, and
• International experience will be an added advantage.
• Must have proven leadership abilities.
• Must have a strong training background.
• Must be excellent in cost controlling and cost management skills.
• Must have good customer relations.
• Must have experience in Menu Planning and Costing.
• Must be computer literate.
• Shift work is an operational requirement.
• Must have knowledge of modern food trends, training in molecular gastronomy and modern plating and added advantage.
• 2-3 years' experience as Sous Chef in a 5-star unit or in a top South African restaurant essential.

• To take charge and full accountability of the allocated kitchen unit and ensure that Company policies and standards are followed.
• To maintain international food standards in the preparation and presentation of all food.
• To ensure the correct receiving, purchasing and storage of all food related items are in line with set standards working on FIFO.
• Insuring as the senior of the outlet your 100% full involvement with food stock take counts.
• To ensure that all the correct admin from the outlet and deadlines to be met.
• To manage all aspects of maintenance of your kitchen.
• To ensure that food costs budgets are in line with the unit are met.
• To attend monthly financial meetings.
• To manage and control all other operating costs lines within your outlet.
• To ensure that the vision of the outlet is always in line with the Executive and F&B managers Brief.
• To ensure that the unit is well controlled and hygiene standards are met in line with R918-Food Safety act (HACCP) requirements.
• To ensure that staff time tables and attendance registers for the unit are maintained.
• To ensure training and development of all line staff are implemented and managed.
• To manage your outlets weekly, monthly roster and insure that all shifts are properly covered.
• Insuring that all staff are properly trained on working with all kitchen equipment and the cleaning thereof.