Executive Sous Chef

Main Purpose of the Job

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

Core behavioural competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Technical / proficiency competencies

Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards

Skills

• PC skills
• Coaching
• Cooking methodologies

Job Requirements

Education, experience and competencies required

• Grade 12
• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef's Association and other relevant culinary accreditation
• 5-6 years' experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years' experience must have been as a chef de partie
• Demonstrated ability to make use of intermediate computer skills