SENIOR SOUS CHEF – KNYSNA – WESTERN CAPE Full Time

Qualifications and Experience

• Culinary Diploma / Professional Cookery Certificate
• Matric
• At least 2 years’ experience at senior level in the same or similar environment
• Familiar with all the duties and procedures in the kitchen of a hotel

Duties and responsibilities.

Operations

• Directs the operations within the kitchen to ensure the smooth running of all aspects of the culinary department.
• Develops recipes that can be consistently prepared by staff that are of the highest quality, well-presented, flavourful, creative, and innovative.
• Develops menus that suit the mark of the property within the price ranges set up by Group Services
• Ensures that Hygiene protocols are comprehensive and leaves no risk to the kitchen staff or guests.
• Deals with the Culinary Guest Complaints efficiently and effectively.

Management

• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a resolute and professional approach to management.
• Maintain the management of the supervisors within the kitchen with regards to performance management, discipline, coaching and development
• Ensure effective communication amongst the individuals of the kitchen as well as the other departments in the property.
• Ensure that all the information is cascaded down from Group Services to staff.
• Ensure that Group Support Services is aware of incidents or changes on the property that might affect other parts of the company or other properties.

Human Resources

• Trains, develops, and motivates all staff within the kitchen to meet and exceed established food preparation standards on a consistent basis.
• Ensure that the correct recruitment process is followed for all new recruits within the kitchen.
• Conduct probationary and performance reviews timeously.
• Accurately complete HR status forms and submit them before the deadline.
• Ensure that kitchen dress code is adhered to.
• To ensure that fair and equitable discipline is applied.
• Manage of operational staff files

Finance 

• Ensure waste management programs are put in to place and implemented to reduce unnecessary costs.
• Ensure that food costs are kept within the boundaries set by Group Support Services
• Ensure that the menu items are priced competitively according to the revenue of the property.
• Ensure that purchase order procedures are followed – quote – authorization – delivery and payment.
• Ensure that the Package Potentials and Headcounts within your division are always at optimum levels to ensure maximum productivity within the budget.

Administration

• Ensure that stores are managed, classified, labelled, secured, and packed as per the set standards.
• Ensure orders are placed timeously and with sufficient quantities to avoid wastage and out of stocks.
• Compare the prices and quality of suppliers to always ensure the best products are used in recipes.