Exec Sous Chef.

Exclusive Golf & Spa Resort Drakensberg - KZN

Responsible for 5 restaurants – one buffet and 4 A la Carte

Following criteria essential:

Excellent command of English, spoken and written
Understanding of Zulu is an advantage
MUST have good computer skills, Word, Excel, and able to work on costings and menus
Must be excellent with stock and cost controls and well versed with F&B cost control systems and software
Must be able to lead and direct staff, with a healthy balance of discipline and motivation
Must be able to run the resort in the absence of the Exec Chef

Must be functional in all the below, and able to assist the Exec Chef with the implementation of all Company Standards.

Operational stocks – count accuracy, consolidation, reporting, action, Control, ordering & issuing

Interpersonal Relationships – fairness, discipline, courteous, respectful

Guest Satisfaction – on the floor activity

Health & Safety Audits – compliance as legislate

Main Duties & Responsibilities (again, must be functional in the below and able to assist the Exec Chef)

Planning of menus and costing, and the effective implementation thereof.
Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.
Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.
Follow the prescribed and ensure adherence to standards of hygiene in the kitchen.
Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.
Promote ongoing learning & development within the department.
Promote good team spirit regularly.
Menu designing and creating an excellent  food experience for guests.
HACCP, Health and Safety, First Aid

Desired Skills and Expertise:

South African Citizens only

Grade 12

Diploma in Professional Chef

4 - 5 years in similar role and environment is a must (3 Star, Multi -outlet)

Strong Food knowledge, menu planning, costing and sales

Vibrant, modern and fresh South African cuisine knowledge

POS (PlusPoint, Apex) knowledge, menu building, recipe distribution and calculation will be an advantage

Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result Areas.

Sober habits and professional appearance

Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and standards.

Single unfurnished accommodation available at minimum rate

MUST be noted that our Company is currently on short time.

Salary R 15 000

Position is Live In – small rent, and cost for staff meals.