Western Cape: Sous Chef posted by Manpower Group

• 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 Tata Business Excellence Model framework, linking the department’s objectives to the unit’s overall strategy.
• Manage and lead associates to ensure maximum productivity.
• To control wastes and losses and keep them to a minimum.
• Ensuring high standards of hygiene & safety are adhered to in Kitchen.
• Ensure that all the quality and quantity standards of food preparation & presentation in the Kitchen / 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.
• Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.
• 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 Co-ordinate with the Engineering department for the repairs and maintenance.
• Ability to work within pre-established budget.
• To 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 etc.
• 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 SOP’s are drafted & implemented in the department.
• Ensures that you work in a safe manner that does not harm or injure self or others.
• To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
• Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
• Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
• Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
• Ensures effective implementation of the Tata Code of Conduct at all times.
• Efficient implementation of all work related instructions given by the superiors / management.

Qualifications and Experience: 

• Degree / Diploma in Hotel Management / Professional Cookery
• Specialised training from a culinary institute
• 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.
• Must have worked in an Fine Dining kitchen and have a definite style of cooking.
  

Knowledge and Skills: 

• Thorough knowledge of different Indian cuisines, cooking styles, hygiene & safety standards
• Techniques in quantity food production
• Inventory management
• Pleasant personality and a good communicator – should be able to engage with guests
• Working knowledge of Microsoft Office and Recipe Software
• Food Costing and Menu pricing techniques
• Time Management