Sous Chef, Worcester, Cape Winelands. Company Name: SD Recruitment. The Sous Chef manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximizing revenue through controlling operational efficiencies and productivities, operating equipment, and stock, in line with Company standards.

Education and experience: 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level. Membership with the South African Chef’s Association and other relevant culinary accreditation. 5-6 years experience and track record in a similarly graded hotel/restaurant kitchen environment of which at least 2 years experience must have been as a Chef de Partie. Ability to work shifts that meet operational requirements.

Core and Personal Behavioral competencies: Decision-making – use of initiative. Learning – training; coaching; staying abreast of industry developments. Implementing and co-coordinating – organizing people; non-people resources. Numeracy and calculation skills. Analyzing and diagnosing – numerical information; trends in data. Problem-solving. Making fine judgments through the senses viz color, taste, texture.

Technical / Proficiency competencies: Food Costing. Culinary Product Knowledge. Kitchen Operational Management. Labour legislation. Environmental and sustainability standards. Proficient in Computer skills, Coaching, Menu engineering, and Cooking methodology.

Key Outputs: Delivered Culinary Business Plan for the Outlet. Delivered Culinary Business plan for the outlet In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy. Facilitate the communication and implementation of Culinary deliverables for the outlet. Provide clear delegation of authority and accountability for deliverables. Manage and allocate people and operational resources. Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit. Align plans with EE, SD, and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property. Shift management. Put in place staff scheduling and duty allocations to ensure coverage. Handle shift briefings/handovers/shift reports. Manage the preparation of mise-en-place. Complete opening and closing checklists. Interact and be present on the floor during service to ensure food quality and presentation in line with standards. Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service, etc.

Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet. Report and resolve any issues experienced. Monitor the cleanliness and hygiene of the kitchen before, during, and after service. Outlet Product Enhancement. Keep up to date about food products, trends, and cooking methodologies required to deliver menus. Monitor products and pricing within the outlet. Make recommendations for improvements to the product/menu offering. Compile and coordinate the culinary promotional calendar for the outlet. Monitor standards in the outlet and identify any areas of concern. Culinary Standards & Governance. Conduct maintenance and hygiene inspections in all areas of the kitchen. Monitor health, safety, hygiene, and environmental elements in the outlet. Manage the control and storage of stock, operating expenses (gas), and operating supplies (packaging, chemicals), and equipment as per SOP for the outlet.

Investigate variances/discrepancies and take necessary action to correct them. Monitor Culinary standards and processes. Control waste for the outlet. Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these. Outlet Budget Management. Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet. Motivate and manage Capex requirements for the outlet. Authorize spending in line with budget. Monitor food costs (purchases related to revenue). Food recipe – All menu item food recipes are to be documented, updated, and captured into the system MC or IFS to ensure accurate food theory.

Manage the conducting of accurate stock takes for the outlet in line with the Company process. Report on any variances for the outlet. Produce a 10-day / 20-day and monthly food cost report. Monitor departmental leave liability. Check and report on all outlet staff wages/spending that is in line with budget as a % of revenue; maintain productivity ratios of performance for line staff.

Procurement – All supplier prices and supplier price quotes are to be reviewed and monitored every month going forward to ensure we monitor and track price movements to minimize input cost fluctuations. Contribute to month-end financial commentary for the outlet. People Management. Manage staff conditions of employment, e.g. attendance, absenteeism, leave, and adherence to policies and procedures. Identification of employee training needs. Perform on-the-job training and coaching to close developmental gaps and build.

Responsibility: The Sous Chef manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximizing revenue through controlling operational efficiencies and productivities, operating equipment, and stock, in line with the Company standards.

Education and experience: 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level. Membership with the South African Chef’s Association and other relevant culinary accreditation. 5-6 years experience and track record in a similarly graded hotel/restaurant kitchen environment of which at least 2 years experience must have been as a Chef de Partie. Ability to work shifts that meet operational requirements.

Core and Personal Behavioural competencies: Decision-making – use of initiative. Learning – training; coaching; staying abreast of industry developments. Implementing and co-ordinating – organizing people; non-people resources. Numeracy and calculation skills. Analyzing and diagnosing – numerical information; trends in data.

Problem-solving: Making fine judgments through the senses viz color, taste, texture.

Technical / Proficiency competencies: Food Costing, Culinary Product Knowledge, Kitchen Operational Management, Labour legislation, Environmental and sustainability standards. Proficient in Computer skills, Coaching, Menu engineering, and Cooking methodology.

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Contact SD Recruitment: 0219483451