Durbanville: Sous Chef – Durbanville posted by HotelJobs

Restaurant at a Boutique Winery close to Durbanville is looking for a Sous Chef to direct operations along with the Executive Chef within kitchen area to maximize performance and profitability by creating a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene and operational standards.

Duties:

Assumes full responsibility alongside the Executive chef for kitchen operations.

Oversee daily operations, providing a proactive work environment to team members.

Ensure superior service and compliance with quality and operational standards and pro-actively planning as appropriate.

Assist Executive Chef in monitoring of Annual Operating, Capex budgets, costs, control systems and procedures.

Monitor and control stock flow within all storage areas by appointing champions, training them appropriately and monitoring them.

Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required.

Ensure operating systems are updated with correct pricing and items and manage daily / weekly / monthly stock control procedures.

Champion training programs as set out by Executive Chef, recipe innovation and assisting in development of staff to build high performance teams.

Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate.

Monitor procurement, cost of sales and other expenses in line with budget.

Maintain effective and positive working relationships with team members and other operational / support areas.

Understand company values and strategic goals and work within these parameters.

Sharing knowledge of sustainable cooking, great food, wine and hospitality.

Knowledge of and adherence to company policies and departmental SOPs.

Ensure the highest standards of service are provided with confidence and enthusiasm.

Maintain effective working relationships with colleagues across the board and assist own and other departments when needed.

Achieve targets as set out by company regarding financial targets, operational targets, people Management and guest satisfactory targets.

Proactively promote the company and food and wine experiences.

Requirements:

Grade 12

Degree or Diploma in Culinary Arts or Cheffing

At least 10 years experience in Kitchen operations

Positive proactive approach, with proven success at managing a team

Strong interpersonal and communication skills with a hands-on management approach

Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics

Superlative product knowledge with excellent time management skills

Environmentally responsible and willing to learn more.

Good financial acumen with proven skill in translating the numbers to appropriate action

Strong admin focus with superior organizational skills

A creative and innovative thinker, willing and able to inspire teams with a desire to exceed guest expectations at all times

Flexible and willing to go the extra mile

Able to work shifts.

A vibrant and responsible approach with a cheerful and service-oriented outlook.