Sous Chef

Sous Chef to assist (hands on) the Executive Chef in the day-to-day operations of the kitchen, taking over all responsibilities during his/her absence, striving for the highest possible guest satisfaction. He/she supports the Executive Chef in ensuring the department performs optimally at all times, from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures. Key among his/her responsibilities include but not limited to:

• Implements strategies where key (F&B and) kitchen metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.
• Drives the team members in ensuring compliance to hotel policies and procedures.
• Owns the hotel’s food & beverage strategy including budgeting and controls.
• Supports the Executive Chef in the preparation and monitors the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained.
• Makes follow up on performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on ad hoc projects
• Works closely with the Executive Chef on food production, promotion and quality improvement.
• Keeps all working areas hygienic at all times and according to the relevant policies and procedures in place.
• Creates high quality and creative food products to satisfy and meet the guest needs.
• Provides hands on training to the direct staff whenever necessary.
• Controls the food stock and cost to be in line with the set targets/budget.
• Participates in preparation and analysis of financial forecasts, budgets and goals.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that food stock and par levels within the department and stores are of high quality and meet forecasted needs based on occupancy.
• Ensure that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
• Ensures new employees have all relevant information before commencing employment in the department
• Motivates and manages direct reports as well as indirect reports
• Participates and take lead in driving all training activities in the department.
• Build and maintain effective working relationships with all key stakeholders and partners both internal and external ensuring all communications/activities are controlled and undertaken in a timely manner.

Qualifications

• Culinary Degree or Diploma
• Food Hygiene & Safety Certification
• 5+ years of relevant experience in a similar operation with proven track record
• Experience in buffet, catering and banquet operation(s)
• Experience managing a multi-outlet operation
• Ability to write routine reports, purchase orders, menus and correspondences
• Excellent customer services skills
• Ability to successfully lead and mentor a team