Junior Sous Chef at Accor

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

09 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, People Management, Food Production, Creativity, Training, Team Leadership, Communication, Hygiene Standards, Menu Development, Cost Control, Problem Solving, Customer Satisfaction, Presentation Skills, Time Management, Empathy, Multi-tasking

Industry

Hospitality

Description

Company Description "Why work for Accor?" We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Scope of Position: To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production and coordinate the kitchen service with other departments, solving any problems concerning the kitchen, whilst maintaining all areas of the kitchen to Pullman standards. Specific duties, responsibilities & Key performance areas Responsibilities: Responsible for assisting in overseeing all aspects of the kitchen and you will be managing and motivating a professional brigade, ensuring that ongoing training and development is offered to all members of the team Have solid people management and kitchen management skills are essential along with a stable background Be a creative and talented Junior Sous Chef with exceptionally high standards who can assist in leading the team by example and inspire them Have the passion and ability to maintain the standards in the kitchen Be able to place orders, complete rotas, process invoices for payment Cover and Run the Kitchen in the absence of the head Chef The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow employees Assist and delegate tasks to support conferencing and all other areas within the department Maintain high standards of buffet presentations at all times Conduct daily briefings in support of the Executive Chef, Executive Sous Chef and Sous Chef. Maintain a calm and stress-free service period in conjunction with the front of house. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Pullman Standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name badge while working. Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the HR department. Ensure the production of excellent food and total quality in conjunction with company trends and standards. Prepare weekly food sales forecast and report. Schedule employee rosters according to business needs and forecasts. Enforce hygiene standards throughout kitchen, inspecting all kitchen areas. Take an active role in all menu changes. Consult with other chefs on special menus, presentation, and pricing. Coach, counsel, and mentor chefs and. Perform employee reviews and performance appraisals. Control relevant food production levels depending on business demand. Perform other duties as and when required. Financial Responsibilities: Complete costings on all menu items prior to introduction of new dishes Maintain food costs at budgeted levels by careful preparation, service, and storage of food product Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year Facilitate the smooth running of the department through adequate supply of materials and equipment Adhere to the department budget through the Purchase Order System and inventory controls Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards Qualifications A minimum of 3 years of previous Sous and/or Kitchen leadership experience or similar position. Minimum of matric (grade 12) Understanding of various cooking methods, ingredients, equipment and procedures. A love of all things culinary and the inherent desire to create unique delicious dishes and build a talented professional team. A positive, can-do attitude and an ability to multi-task in a fast paced, exciting environment while working alongside a diverse group of colleagues. Skilled in communicating with fellow team members with a polished appearance and a poised demeanor. Ability to naturally engage with anyone and show empathy; have genuine care and concern for both the well-being of our guests and fellow team members. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef is responsible for supervising food production and assisting the Executive Chef in ensuring high standards of food quality and customer satisfaction. This role includes managing the kitchen team, maintaining hygiene standards, and overseeing kitchen operations in the absence of the head chef.