Executive Sous Chef - Cape Town Verfied

Salary Negotiable Cape Town, Western Cape Cape Town, Western Cape more than 14 days ago 26-09-2016 7:20:28 AM
30-09-2016 5:40:17 PM
A 5 star hotel is looking for a great individual to join their exciting team! You will be responsible to manage multiple aspects of the kitchen operation as per operational requirements within a highly pressurized environment whilst maintaining the high standards and in accordance with the company policies and procedures.
Requirements:
• Matric and a recognised food preparation qualification
• At least 7 - 8 years’ experience in the Food and Beverage Industry within a 5 star hotel environment of which at least 3 years in a management role with accountability for own outlet and team
• Strong leadership and conflict resolution ability
• Staff Management experience i.e. Disciplinary practices
• Positive and helpful attitude to guests and fellow employees
• Advanced creative and innovative cooking skills and menu knowledge
• Proven record of transferring training skills, certification as a trainer will be advantageous
• Good communication and interpersonal skills
• Good problem solving and conflict-handling skills
• Knowledge of food hygiene standards and food costing
• Food planning and organisational skills in order to meet deadlines
• Ability to work shifts as per operational hours
• Working knowledge of MS Office packages essential
• Knowledge of relevant hygiene, health and safety requirements
Duties:
• Oversee and ensure the efficiencies and consistencies within the various outlets
• Align and understand the Unit F&B Strategy & align the development of objectives for the various outlets
• Establish food cost and revenue targets per outlet to track performance on a daily basis
• Collaborate with the Executive Chef to complete a competitor analysis of food trends including pricing comparisons and product performance analyses/reviews
• Monitor culinary standards and processes
• Align practices with new legislative compliance around health, hygiene, safety and the environment.
• Manage & motivate kitchen employees and promote positive working relationships,
• Measure and monitor employee engagement, and ensure KPAs are achieved
• Assist the Executive Chef with the preparation of Budget forecasts & control
• Assist the Executive Chef with the consolidation of Capex requirements for the various outlets in consultation with Sous Chefs
• Monitor all Operational Expenses by ensuring all items are in line with budget as a percentage of revenue
• Oversee the conducting of accurate stock takes in line with Company process and use stock takes variance reports to manage underperforming outlets in relation to COS
• Maintain regular communication with all relevant stakeholders with regards progress, issues, and changes within the kitchen environment
Only Cape Town residents and South African citizens may apply.