Sous Chef At Sun International
Main Purpose of the Job:
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, maximizing revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.
Job Requirements
Education, experience and competencies required:
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 (Advantageous)
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
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 requirement
Duties and responsibilities include:
Delivered Culinary Business plan for the outlet
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
Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
Shift management
Put in place staff scheduling and duty allocations to ensure coverage
Handle shift briefings / handovers / shift reports
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
Outlet Product Enhancement
Keep up to date with regards food products, trends and cooking methodologies required 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
Culinary Standards & Governance
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
Outlet Budget Management
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
Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
Contribute to month-end financial commentary for the outlet
People Management
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
Staff communication and motivation
Performance contracting, reviews and development
Provides resources and removes obstacles to performance
Recruit and resource for talent for positions within the department
Onboarding of new staff members
Customer Relationship Management
Ensures that guests are treated with courtesy and respect at all times
Interact with guests and provide professional service standards and solutions
Handle any escalated complaints, disputes and suggestions as required
Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
Be present on the floor during service / promotions or functions
Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
Shift handover ensures that staff have sufficient insights and information with regards
VIP customers visiting the property
Technical Competencies:
Food Costing
Culinary Product Knowledge
Kitchen Operational Management
Labour legislation
Environmental and sustainability standards
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 co-ordinating - organizing 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