POSITION: SOUS CHEF

Reports to Head Chef
Responsible for 3 restaurants – one buffet and 2 A la Carte

Following criteria essential:

• Excellent command of English, spoken and written, understanding of Zulu language is an advantage
• MUST have good computer skills, Word, Excel, and able to work on costings and menus
• Must be excellent with stock and cost controls and well versed with F&B cost control systems and software (PlusPoint/APEX)
• Must be able to lead and direct staff, with a healthy balance of discipline and motivation
• Must be able to run the resort in the absence of the Head Chef

Must be functional in all the below, and able to assist the Head Chef with the implementation of all Company Standards.

Operational stocks – count accuracy, consolidation, reporting, action, Control, ordering & issuing

• Interpersonal Relationships – fairness, discipline, courteous, respectful
• Guest Satisfaction – on the floor activity
• Health & Safety Audits – compliance as legislate

Main Duties & Responsibilities (again, must be functional in the below and able to assist the Head Chef)

• Planning of menus and costing, and the effective implementation thereof.
• Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.
• Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.
• Follow the prescribed and ensure adherence to standards of hygiene in the kitchen.
• Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.
• Promote ongoing learning & development within the department.
• Promote good team spirit regularly.
• Menu designing and creating an excellent food experience for guests.
• HACCP, Health and Safety, First Aid

Desired Skills and Expertise:

• South African Citizens only
• Diploma Professional Chef
• 5 years in similar role and environment is a must (3 Star, Multi -outlet)
• Strong Food knowledge, menu planning, costing and sales
• Vibrant, modern and fresh South African cuisine knowledge
• POS (PlusPoint, Apex) knowledge, menu building, recipe distribution and calculation will be an advantage
• Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result Areas.
• Sober habits and professional appearance with hands-on approach
• Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and standards.
• Single accommodation available at minimum rate

Interview in person. Practical interview required.
Job Type: Full-time
Pay: R12 000,00 - R13 500,00 per month

Education:

• Diploma (Required)

Experience:

• Resort or Hotel: 5 years (Required)
• Chef de Partie or Junior Sous Chef: 3 years (Required)

Work Location: In perso

• Planning of menus and costing, and the effective implementation thereof.
• Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.
• Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.
• Follow the prescribed and ensure adherence to standards of hygiene in the kitchen.
• Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.
• Promote ongoing learning & development within the department.
• Promote good team spirit regularly.
• Menu designing and creating an excellent food experience for guests.
• HACCP, Health and Safety, First Ai