Currently recruiting for a SOUS CHEF for a 5* Hotel in Cape Town. The Sous Chef’s role is essential to the success of the culinary operation and in providing guests with a special and memorable dining experience. The Sous Chef needs to uphold strong discipline in the kitchen ensuring staff are performing in a professional manner and delivering food to the set standard. He/she is responsible for the kitchen, stock, revenues and cost of sale in the absence of the Head Chef.
Minimum Experience and Qualification Required:
- Grade 12
- Post matric hotel school qualification would be advantageous
- 3 – 5 years’ experience in a 5-star Hotel restaurant or similar environment
- Computer literacy
- Previous leadership role
- Excellent communication skills
- Good numeracy skills
- High level of English proficiency
- Ability to plan in advance
- Ability to train and develop a team
- Must be motivated, enthusiastic, and energetic
- Must be a team player, with a positive attitude
- Must be willing to work shifts
- Must be able to work under pressure
- Own transport preferable
Key Performance Objectives:
- To be able to work under pressure and to be flexible at all times, considering the location and environment he/she is working in.
- Have outstanding product knowledge in food,
- Thorough knowledge of current leading culinary trends in food and beverage,
- To create, design and implement menus throughout the hotels outlets that meet the demands and exceed the expectations of guests as agreed with Senior Management,
- Thorough understanding of styles and different types of dietary requirements,
- To take complete responsibility for the procurement of all food related goods and materials necessary for the food production as well as the staff canteen,
- Assist the Head chef in meeting mandated cost of sales targets,
- Good understanding of basic accounting principles and be capable of assessing a Profit & Loss statement and forecasts,
- To assist in the responsibility for the profitability of his/her department,
- To assist in completing month end stock takes, and
- To maintain all food cost and stocks in line with agreed budgets.
- Going the extra mile to ensure guest satisfaction,
- Going the extra mile to assist members of the team and other departments, and
- Maintaining good relationships with team members and departments.
- To take complete responsibility for the hygiene, cleanliness and maintenance of all the kitchens including fridges, freezers, storerooms, crockery, kitchen and operational equipment,
- To ensure the Kitchen is cleaned in line with Health and safety standards daily, and
- Follow all Health and Safety Procedures
Please send your updated CV in WORD together with a recent head and shoulders photo of yourself, your current salary, your Food Portfolio and notice period.
PLEASE DO NOT APPLY IF YOU DO NOT MEET THE REQUIREMENTS