Executive Sous Chef

Job Description 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 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 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 Conduct maintenance and hygiene inspections in all areas of the kitchen* Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA 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 & calculation skills Technical Competencies Food costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Enviromental and sustainability standards