Sous Chef

Sun International; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hospitality group in Cape Town is seeking a Culinary Manager to oversee food production operations. This role involves managing the culinary team, ensuring quality service, and maintaining standards of hygiene and safety. The ideal candidate will have a culinary qualification and experience in budget management and staff oversight. This position offers competitive compensation and growth opportunities.

Qualifications

• Proven experience in culinary management.
• Strong background in budget and resource management.
• Ability to handle customer complaints effectively.

Responsibilities

• Manage food production operations and culinary team.
• Implement staff scheduling and oversight during services.
• Monitor health and hygiene standards.

Skills

Culinary management

Staff management

Budget management

Customer service

Hygiene standards

Education

Culinary qualification

Job description

Job Purpose

Manage the day-to-day delivery of the food production operation and culinary team within a specific outlet, with objectives to deliver quality culinary products, maximize revenue through controlling operational efficiencies and productivities, and operate equipment and stock in line with company standards.

Key Performance Areas

Delivered Culinary Business Plan for the Outlet

• Collaborate with the Executive Sous Chef to develop outlet objectives and deliverables aligned with the culinary strategy.
• Facilitate communication and implementation of culinary deliverables for the outlet.
• Delegate authority and accountability clearly for deliverables.
• Manage and allocate staff and operational resources.
• Communicate plans related to promotions and strategies to relevant staff and stakeholders.
• Align plans with EE, SD, and procurement transformation strategies to contribute towards BBBEE targets.

Shift Management

• Implement staff scheduling and duty allocations to ensure adequate coverage.
• Handle shift briefings, handovers, and reports.
• Oversee preparation of mise-en-place.
• Complete opening and closing checklists.
• Be present on the floor during service to ensure food quality and presentation standards are met.
• Address special requests, requirements, concerns, and resolve complaints during service.
• Manage staff appearance and the functionality of kitchen equipment and systems.
• Report and resolve issues encountered.
• Monitor kitchen cleanliness and hygiene before, during, and after service.

Outlet Product Enhancement

• Stay updated on food products, trends, and cooking methodologies.
• Monitor product quality and pricing within the outlet.
• Recommend improvements to the menu and product offerings.
• Coordinate the culinary promotional calendar.
• Monitor standards and identify areas for improvement.

Culinary Standards & Governance

• Conduct maintenance and hygiene inspections.
• Monitor health, safety, hygiene, and environmental standards.
• Manage stock control, operating expenses, and equipment as per SOP.
• Investigate variances and take corrective actions.
• Monitor culinary standards and processes.
• Control waste.
• Collaborate with internal stakeholders to identify and mitigate risks.

Outlet Budget Management

• Assist in planning budgets and forecasts.
• Manage Capex requirements.
• Authorize expenditures within budget limits.
• Monitor food costs and update recipes in the system.
• Conduct stock takes and report variances.
• Produce regular food cost reports.
• Monitor staff wages and productivity ratios.
• Review supplier prices monthly to minimize input costs.
• Contribute to financial reporting and commentary.

People Management

• Manage employment conditions, attendance, leave, and policy adherence.
• Identify training needs and conduct on-the-job training.
• Manage employee relations and motivation.
• Conduct performance reviews and facilitate development.
• Recruit and onboard new staff.

Customer Relationship Management

• Ensure courteous and respectful treatment of guests.
• Interact professionally and handle escalated complaints.
• Engage with guests to support brand loyalty.
• Be present during service, promotions, or functions.
• Train staff on product knowledge and promotions.
• Provide feedback on promotional activities.
• Ensure effective shift handovers with relevant guest information.