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Executive Sous Chef

3 months ago

Pretoria, South Africa The Globevest Group Full time

Salary: Market related

Location: Pretoria

Job type: Permanent

Industry: Hospitality

Reference Number: RDT.K.ESC.03072024

COMPANY DESCRIPTION:

Our client, an upmarket hotel and conference center in Pretoria has a vacancy for an Executive Sous Chef to join their team.

JOB DESCRIPTION:

To assist the Executive Chef and to lead and organise the Kitchen Brigade to maintain the high standards required. Responsible for 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.

  • To supervise, direct and participate where necessary in the preparation and cooking of all food items
  • To oversee 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
  • 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

MAIN DUTIES & 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 kitchens.
  • Assist Exec Chef with Trust you survey and reports
  • 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 bimonthly 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, filing and all related paperwork
  • 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
  • Make recommendations to the maintenance department on equipment service requirements and faults and follow up on these

EDUCATIONAL REQUIREMENTS:

  • Matric
  • Diploma / Certificate in Culinary Arts

EXPERIENCE AND SKILLS REQUIRED:

  • Minimum of 4 years experience as an Executive Sous Chef or Head Chef in a luxury hotel kitchen or related field
  • Knowledge of the organization and the staff roles within it
  • Be able to do food and recipe costings
  • Understanding of labour, health and safety regulations and employment laws
  • Must be able to work long hours, night shifts and weekends to meet with operational requirements
  • Able to make sound judgments
  • Work well under pressure
  • Awareness and understanding of a variety of cultures
  • Must be very well spoken and enjoy interacting with guests
  • Should be responsible and accountable with high standards and work ethics
  • Good planning, organising, problem solving and decision-making skills
  • Good oral and written communication skills
POPIA

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