SENIOR SOUS CHEF – CAMPS BAY – WESTERN CAPE Full Time

Main objectives

Responsible for the development and implementation of innovative, creative menus and recipes that are of the highest quality, presentation and flavour that suits the mark of the property within the price range set by Group Services. Excellent guest satisfaction can only be achieved through the smooth running of an extremely hygienic kitchen and preparation area, waste and stock control and well-trained employees.

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.