Our client, a leader in the gaming & entertainment industry seeks an experienced, passionate and hands on Executive Sous Chef to join their team. If you meet the criteria below, then I would like to hear from you! (Only EE Candidates need apply)Main Purpose of the Job:Responsible for the kitchen operations within an area of the business unit (including a range of restaurant outlets and/or banqueting operations), with specific regards to:
maximising the revenue potential in specific outlets;
Improving of standards of operation ( including health, hygiene, safety and environmental standards) operations aligned to leading practice in the industry (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 leadership,
implementation of culinary operational efforts to achieve the unit’s strategies and objectives.Education, experience and competencies required:

Grade 12
Culinary Diploma

7 - 8 years in the food and beverage industry of which at least 3 years are in a management role with accountability for own outlet and team.


Work conditions and special requirements:


Ability to work shifts that meet operational requirementsMobility and ability to move around as per job requirements (including with the use of aids)
Vision, hearing (including with the use of aids), speaking and literacyComputer Literacy – AdvancedMembership with South African Chef’s Association and other relevant culinary accreditation


Duties and responsibilities include:
Culinary Strategy Implementation – Understand the Unit F&B Strategy & align the development of objectives for the various outlets.
Culinary Revenue Optimization – Establish food cost and revenue targets per outlet to track performance on a daily basis.
Culinary Product Enhancement - Collaborate with the Executive Chef to complete a competitor analysis of food trends including pricing comparisons and product performance analyses/reviews.
Culinary Standards & Governance – Monitor culinary standards and processes and align practices with new legislative compliance around health, hygiene, safety and the environment.
People management and Development – Manage & motivate kitchen employees and promote positive working relationships, Measure and monitor employee engagement, and ensure KPA’s are achieved.
Financial management – Participate in preparation of Budget forecasts & control, Consolidate Capex requirements for the various outlets in consultation with Sous Chefs and monitor all Operational Expenses ensuring all items are in line with budget as a percentage of revenue.Cost control: 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
Stakeholder relationship management - Maintains regular communication with all relevant stakeholders with regards progress, issues, and changes within the kitchen environment. Technical Competencies:

Food Costing
Product Development
Team planning
Culinary Operations Management
Apply along with a copy of your CV in word format, written references, 6 images of your food presentation skills and your profile photo in professional attire (shoulders and up)