Executive Sous Chef (Re-Advert)

Job Purpose Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), with specific regard to: · maximising revenue potential in specific outlets · improving of standards of operation (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 management · implementation of culinary operational efforts to achieve the unit’s strategies and objectives Key Performance Areas Duties and responsibilities include Delivered Culinary Plan & Results · In collaboration with the Executive Sous Chef, develop outlet · objectives and deliverables in line with the Culinary strategy · Facilitate the communication and implementation of Culinary deliverables for the outlet · Provide clear delegation of authority and accountability for deliverables · Manage and allocate people and operational resources · Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit · Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Shift Management · Put in place staff scheduling and duty allocations to ensure coverage · Handle shift briefings / handovers / shift reports · Manage the preparation of mise-en-place · Complete opening and closing checklists · Interact and be present on the floor during service to ensure food quality and presentation in line with standards · Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc. · Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet · Report and resolve any issues experienced · Monitor the cleanliness and hygiene of the kitchen before, during and after service Reporting · Completes shift reports · Produce a 10-day / 20-day and monthly food cost report · Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc) · Audit food safety standards to ensure outlet compliance with relevant legislation regulations Culinary Standards & Governance · Conduct maintenance and hygiene inspections in all areas of the kitchen · Monitor health, safety, hygiene and environmental elements in the outlet · Manage the control and storage of stock and operating equipment as per SOP for the outlet · Investigate variances / discrepancies and take necessary action to correct · Monitor Culinary standards and processes · Control waste for the outlet · Work with internal stakeholders (maintenance, finance, PBE, and security) to identify risk areas and address these Financial Control · Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet · Motivate and manage Capex requirements for the outlet · Authorise spend in line with budget · Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. · Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet · Report on staffing and productivities · Monitor departmental leave liability · Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff People Management · Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures · Manage productivities and payroll costs for the outlet · Identification of employee training needs · Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet · Manage employee relations within the department · Staff communication and motivation · Performance contracting, reviews and development · Provides resources and removes obstacles to performance · Recruit and resource for talent for positions within the department · Onboarding of new staff members Stakeholder Relationship Management · Liaise with F&B on food and beverage offering, menus and services in the various outlets · Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements · Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA