KEY PERFORMANCE AREAS

• In collaboration with the Executive Sous Chef, develop outlet objectives and, deliverables in line with the culinary strategy.
• Facilitate the communication and implementation of culinary deliverables for the outlet.
• Provide clear delegation of authority and accountability for deliverables.
• Manage and allocate people and operational resources.
• Communicate plans relative to promotions and strategies to relevant staff and, stakeholders within the unit.
• Put in place staff scheduling and duty allocations to ensure coverage.
• Manage the preparation of mise-en-place.
• Complete opening and closing checklists.
• Interact and be present on the floor during service to ensure food quality and, presentation in line with standards.
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet.
• Report and resolve any issues experienced.
• Monitor the cleanliness and hygiene of the kitchen before, during and after service.
• Keep up to date with regards food products, trends, and cooking methodologies, enquired to deliver menus.
• Monitor products and pricing within the outlet.
• Make recommendations of improvements to the product / menu offering
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern.
• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene, and environmental elements in the outlet.
• Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet.
• Investigate variances / discrepancies and take necessary action to correct.
• Monitor Culinary standards and processes.
• Control waste for the outlet, Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these.
• Collaborate with the Executive Sous Chef to complete the planning for the Budget and, forecasts for the outlet.
• Motivate and manage Capex requirements for the outlet, authorise spend in line with budget.
• Monitor food costs (purchases related to revenue) Food recipe – All menu item food recipes to be documented, updated, and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Produce a 10-day / 20-day and monthly food cost report.
• Monitor departmental leave liability.
• Manage staff conditions of employment, e.g., attendance, absenteeism, leave, adherence to policies and procedures.
• Identification of employee training needs.
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet.
• Manage employee relations within the department.

EDUCATION

3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level, Membership with South African Chef’s Association and other relevant culinary accreditation.

EXPERIENCE

5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie.

SKILLS AND KNOWLEDGE

• Ability to work shifts that meet operational requirements.
• Food Costing, Culinary Product Knowledge
• Technical Competencies: Food Costing, Culinary Product Knowledge Kitchen Operational Management, Labour legislation
• Environmental and sustainability standards
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids) Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements
• Proficient Computer skills, Coaching, Menu engineering, cooking methodology, Behavioural Competencies: Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments Implementing and coordinating organising people; non-people resources Numeracy and calculation skills
• Analysing and diagnosing – numerical information; Demonstrated ability to make use of intermediate computer skills trends in data Problem-solving
• Making fine judgements through the senses: colour, taste, texture.
• Kitchen Operational Management
• Labour legislation, Environmental and sustainability standards, Proficient Computer skills, Menu engineering, cooking.

Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.