Senior Sous Chef

3 weeks ago

Pretoria, Gauteng, South Africa Stonebridge HR Solutions Full time

Position overview: To assist the Executive Chef and to lead and organise the Kitchen Brigade to maintain the high standards required. Responsible for Kingsley and Granita Kitchen staff. Plan and organise daily menus. Assist with issues for staff. Ensure fridges and freezers are well kept and packed. Check that temperature log sheets are filled in by junior staff. Oversee kitchen stewards and all aspects of hygiene. Plan weekly deep cleaning. Assist in training junior chefs and stewards. Responsible for food and OE counts. Assist in maintaining the budgeted food cost. Menu costings and planning. Creative buffet menus daily. Keep up with current trends. Attend meetings in absence of Exec Chef. Deputise in the absence of and Executive chef. Ensure good quality of food in staff canteen. To assist the Executive Chef in producing meals and services within the required deadlines and to the Companys set standards and guests satisfaction. Requirements: Grade 12 Diploma / Certificate in Culinary Arts Minimum of 4 years experience as an Executive Sous Chef or head chef in a luxury hotel kitchen or related field Must be a good team player Must be able to work long hours, night shifts and weekends to meet with operational requirements Must be trustworthy and honest Skills required: Must be very well spoken and enjoy interacting with guests. Should be responsible and accountable with high standards and work ethics Be able to do food and recipe costings Good planning skills Organizational skills Problem solving skills Decision-making skills Good oral and written communication skills Understanding of labour, health and safety regulations and employment laws Work well under pressure Job objectives: To supervise, direct and participate where necessary in the preparation & cooking of all food items To over see kitchen, restaurant and events, ensuring quality standards are maintained To ensure stock orders are placed with Executive Chef or placed with procurement in the absence of the 2 said. To receive stock, check thoroughly, quality and quantity and report any sub-standard items to Exec Chef To ensure an efficient system for storage of all food items received. To assist Exec Chef in maintaining the budgeted food cost To offer input for menu planning focusing on product availability, seasonality, cost and production time/manpower, taking into consideration market trends, customer preference, skills available as well as equipment availability. Strive to create a stable working environment and high morale, giving each individual team member guidance and offering regular counselling, creating inspiration for individual achievement, setting goals and targets with timescales. Responsibilities: To ensure secure and proper storage of food utilising control procedures which should be recorded, and spot checked. Ensure efficient running of the Pass in both restaurants Assist Exec Chef with Trust you surveys and resports To ensure the highest standards of hygiene and safety through training and regular inspection To plan production to minimise energy and other operating expenses To make regular visits to the restaurant area to check on buffet quality, variety and presentation, merchandising and soliciting guest comments for quality improvement (specific market research Ensure minimum or no wastage. Record all wastages Conduct monthly OE counts with the help of sous chef of CDP or Demi CDP and sculler. Ensure all OE is well kept and maintained Conduct bi monthly food counts. Train junior staff to do food counts. Check variance reports after counts are submitted and verity reports Adhering to correct hygiene principles. Taking full responsibility of the FCS audits, file and all related paper work. Doing necessary training for scullers and chefs with regards to FCS policies and processes To meet the standards of training required by the Hotel and the Executive Chef. To assist in the effective development and training of all staff within the department ensuring each member of staff has a current individual training programme to ensure satisfactory standards. To assist in implementing the departmental induction programme for all new staff ensuring each new employee feel valued and have a purpose. To report any defect or damage to equipment to the Executive Chef or Management. To ensure safety precautions and fire prevention are observed at all times and if need be, reported to the Executive Chef or Management. To ensure that the Health and Safety standards laid down by the Hotel are always maintained. To ensure that the Kitchen and all working areas are maintained at the highest standard of cleanliness and hygiene at all times Deputises in the absence of the Executive Sous Chef and Executive Chef. Select all kitchen employees to agreed personnel specifications, focusing on skills, training, ability, willingness to be trained and flexibility of the person Utilises his/her manpower to the optimum level of efficiency, preparing duty rosters according to forecast business trends and maintaining the requirements of the Working Time Regulations. Allocates daily, regular and non-regular duties and working schedules. Attends the daily briefing meeting(s) with representatives of each F&B service department and kitchen supervisors to ensure all issues affecting the department are communicated. Makes recommendations to the maintenance department on equipment service requirements and faults and follow up on these. Please note only shortlisted candidates will be contacted. If you have not heard from us in 2 weeks, please consider your application unsuccessful.

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