Cape Town City Centre: Sous Chef

Duties: Assist the Executive Chef in Planning and organising day to day operations of the Restaurant Staffing and scheduling of the associates and allocation of duties to ensure the maximisation of associate productivity and minimise payroll costs. Create a work environment that is high in employee morale and provides constant learning & development. Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. Recruitment and Performance Appraisal & Management of associates in the department. Develop & implement the annual plan using the established framework, linking the departments objectives to the units overall strategy. Manage and lead associates to ensure maximum productivity. Control wastes and losses and keep them to a minimum. Ensuring high standards of hygiene & safety are adhered to Ensure that all the quality and quantity standards of food preparation & presentation in the restaurant are adhered to. Assist the Executive Chef and the outlets chefs in developing and standardising new recipes for the outlet. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Coordinate with the purchase department regarding procurement of various items Monitor adherence to safety, hygiene and cleanliness standards. Assist the Executive Chef in the area of food festivals, menu planning & pricing. Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items. Ensure good physical upkeep, condition of equipment and utensils in the kitchen and coordinate with the Engineering department for the repairs and maintenance. Ability to work within pre-established budget. Ensure he / she is present during peak hours to ensure the highest quality of products. Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. Review the monthly business reports of the hotel, specifically F&B report and assist the Executive Chef in developing a work plan. Address any grievance and counselling issues among the department staff. Stay informed about the new developments in the world of Indian cuisine, cooking techniques, kitchen equipment Conduct daily briefings with associates and update / inform them on daily events in the hotel. Conduct monthly hygiene meetings and circulate the minutes. Relieving the Executive Chef & Executive Sous Chef main kitchen in his / her absence. Ensures checklists and SOPs are drafted & implemented in the department. Ensures that you work in a safe manner that does not harm or injure self or others. Involved with Health & Safety within the department. Continuously endeavour to improve the departments efficient operation, and knowledge of own job function. Always ensures effective implementation of the Code of Conduct. Efficient implementation of all work-related instructions given by the superiors / management. Requirements: Grade 12 Degree / Diploma in Professional Cookery At least 2 3 years experience in a Fine Dining kitchen / Indian style of cooking. Progression through various positions in the food production department, handling various satellite kitchens and experience in managing satellite kitchens / main kitchen Handling production for banquets and outdoor catering Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops or conducting various food festivals based on these themes.