Our client in the hospitality industry is looking for a vibrant Sous Chef to join their team in Umhlanga.
Performs various kitchen duties as required, including but not limited to meal preparations, following recipes, and delivering exceptional food quality to the required food cost percentage. All such must be delivered in line with brand standards, ensuring consistency and continuity in delivering excellent service to our clients and guests, with a focus on food safety and occupational health and safety. Leads and manages the kitchen brigade by working together to achieve shared business objectives and developing the skills and knowledge of the brigade.
Achieves cost-effective procurement by ordering accurate items at the right time and price, maintaining proper recording of all food and beverage dockets, adhering to audit requirements, and minimising wastage.
Conducts all operational tasks to the required standard to always ensure compliance with Audit requirements and service excellence standards.
Plans and controls the adequate and compliant levels of staffing per shift.
Complies with FCS Audit, Disaster Management and Health and Safety requirements always.
Utilises all operating equipment in the correct manner according to user manuals and instructions received.
Maintains and enhances the brand and group standards, as applicable, to ensure consistency and continuity in service levels throughout all group hotels.
Be on the lookout for and be aware of any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies and to communicate such to the group.
Interacts with all internal and external customers in an efficient, courteous and friendly manner.
Collaborates with other management by working together to achieve shared operational objectives for the hotel
Participates in and manages the hotel’s human resource function in accordance with the company’s human resource policies.
Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports.
Achieves and maintains good working relationships and cooperation with hotel employees and company colleagues
Upskills and develops personal growth plans by participating in personal development activities.
Experience
Must have at least 2 years of culinary experience.
Strong knowledge of stock takes, food costing and budgets and be able to run a busy hot pass and kitchen
Qualification
Grade 12/Equivalent.
Culinary Diploma/equivalent or ARPL/Trade Test from a reputable institution.
Computer literacy is essential particularly with proficiency in Microsoft Office Suite
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