Sous Chef

About the Company

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service. 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.

About the Role

Responsible for the implementation of innovative, creative menu’s and recipes that are of the highest quality, presentation and flavour that suits the gastronomical mark of the property within the price range set by Group Support Service.

Responsibilities

Culinary:

• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Keep control of the ordering from delivery to issuing to different departments.
• Maintain food quality and presentation standards.
• To ensure food is prepared promptly.
• Report necessary problems and shortages.
• Liaise with group food custodian on all new ideas and suggestions.
• Always be available to help with stock-taking measures and assist with the capturing of it.
• Ensure that all HACCP standards are maintained.
• Ensure that the kitchen equipment is clean and in working order at all times.
• To ensure minimum wastage of raw and cooked materials.
• Keep up to date with current promotions and new products.
• Make sure all Village N Life rules and regulations are implemented at all times throughout the kitchen.
• Supervise the quality of food, work, and produce in the kitchen.

Management:

• Maintain uniform standards.
• Roster Employees.
• Manage HR-related issues within Kitchen.
• Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented.
• Maintain correct staffing levels.
• Correct disciplinary procedures and actions to be enforced at all times.
• To ensure that all staffing issues are dealt with in the correct manner.
• To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems.
• Keep staff personal information up to date in their files.
• Carry out instructions given by management.
• Maintain the tidiness of all storerooms, fridges, and freezers.
• Kitchen is in a hygienic, clean and orderly fashion at all times.
• Ensure that the facilities file is up to date and being correctly implemented.
• Have detailed documents on opening and closing procedures of the kitchens.
• To contribute and be involved in meetings and daily handovers.

• Grade 12 or Equivalent.
• Professional Cookery Certificate/ Culinary Diploma is essential.

Experience:

• Previous experience in the same or similar position in a 4/5 star hotel.
• Familiar with all duties and procedures in the Kitchen.

Personal attributes:

• Reliable, responsible, and dependable to fulfil obligations.
• Attention to detail.
• Willingness to lead, take charge and offer direction.
• Ability to multitask.
• Show initiative by taking control of a task.
• Excellent communication skills.
• Friendly and service orientated.
• Good Managerial and Leadership Skills.
• Able to work Shifts.