Executive Sous Chef

Job Reference Number: SI-1263

Department: F&B : Management

Business Unit:

Industry: Hotel/Catering/Hospitality/Leisure

Job Type: Permanent

Positions Available: 1

Salary: Market Related

Are you ready to take the next step in your career? We’re looking for a dynamic and driven individual to join our team in the role of an Executive Sous Chef. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.

Job Description

Main Purpose of the Job

Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), with specific regard to:

• maximising revenue potential in specific outlets

• improving of standards of operation (including health, hygiene, safety and environmental standards)

• provide recommendations for innovative culinary products; enhancements and production

• control of kitchen operating equipment and stock

• control of kitchen spend and wastage

• team management

• implementation of culinary operational efforts to achieve the unit’s strategies and objectives

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Core behavioural competencies

• Decision-making – use of initiative

• Learning – training; coaching; staying abreast of industry developments

• Implementing and co-ordinating – organising people; non-people resources

• Numeracy and calculation skills

• Analysing and diagnosing – numerical information; trends in data

• Problem-solving

• Making fine judgements through the senses viz colour, taste, texture

Technical / proficiency competencies

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Knowledge

• Food Costing

• Culinary Product Knowledge

• Kitchen Operational Management

• Labour legislation

• Environmental and sustainability standards

Skills

• PC skills

• Coaching

• Cooking methodologies

Job Requirements

Education, experience and competencies required

• Grade 12

• 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

• 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

• Demonstrated ability to make use of intermediate computer skills

Please Note:

Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions. As a result of the company’s operational requirements, you may be expected to work in any area designated as a “smoking area”. Right of first refusal will be given to candidates from Mgungundlovu Communal Property Association (MCPA) and the licensed areas: (Mbizana, Flagstaff, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff, Mount Frere, uMzimkhulu, Ntabankulu) People living with disabilities are encouraged to apply.

POPI Statement

Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed. In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.

Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful_._