Executive Sous Chef - Bloemfontein
Our client, a leader in the Entertainment Industry seeks the services of a qualified and highly experienced Executive Chef for their establishment in Bloemfontein.
Key Duties & Responsibilities
Efficient management of all kitchens on complex
Overall management of a kitchen brigade of +/- 180.
Maintenance of effective control systems and procedures
Achievement of budgeted food costs
Impeccable eye for detail with regards to quality and presentation
Providing the best possible return on all product served
Strong knowledge of health and safety procedures
Full HACCP compliance knowledge
Maintain strong supplier relations in line with the national procurement policies and standards.
Understanding of warehouse and stock forecasting management.
Overseeing food purchases in line with needs of the operation
Drafting and implementation of departmental strategies, profit improvement plans and promotions
Extensive menu planning and costing
Knowledge and implementation of operational standards and procedures
Overall Management and improvement of staff productivity
Effective planning of rosters for all kitchen staff
Effective management of Operating Equipment
Staff management inclusive of IR, performance management, training, etc
Managing and improving staff productivity
Ensuring that monthly appraisals are conducted on all employees and submitted to Human Resources
Overseeing relevant Stock takes and Monitoring of stock rotation
Managing Sous Chefs and duty chefs
Maintaining good client & guest relations
Maintaining 5 star service standards as set by the company and its client
Monthly reporting on all food outlet performances with clear direction in improvement of areas of concern
Attending all management meetings
Time and attendance monitoring.
Maintaining sound financial controls
Conducting monthly departmental assessments & needs analyses
Skills, Experience & Educational Requirements
Diploma or equivalent in related field
Related experience at senior management level in a similar environment
Computer Literacy in MS Office and Fidelio is essential.
Exposure to menu engineering and food costing.
Working knowledge and understanding of all cooking techniques.
Excellent interpersonal and communications skills
Willingness to work within a busy 24 hour operation
Effective dispute resolution