Description:
The Sous Chef at The Silo Hotel is responsible for assisting the Executive Chef in the overall kitchen operation as a successful independent profit centre. With a particular focus on our flagship restaurant, The Granary Cafe, the Sous Chef's main focus is ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. They will also ensure that the Kitchen standards of The Royal Portfolio are met in order to contribute to the purpose of the company which is "To give our guests a complete experience and a perfect stay".
MAIN DUTIES & RESPONSIBILITIES
Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Creative menu planning and correct food preparation for each outlet including banquets. Be aware of new items introduced onto the market and keep up with the latest product trends. Ensure that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. To be aware of all financial budgets and goals. Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained. Ensure that all culinary operations manuals are prepared and updated. Ensure that the culinary department adheres to all company and hotel policies & procedures. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. Oversee weekly work schedules and annual leave planners. Responsible for the supervision of all stewards and their activities. Ensure that meetings are well planned and results-orientated. Ensure that chefs are always neat, tidy and presentable to be in guest view. Able to make recommendations to the Executive Chef regarding succession planning. To work in close conjunction with the Food and Beverage Manager and respective teams To initiate relevant maintenance reports and work orders. To delegate responsibilities to subordinates as required.REQUIREMENTS & QUALIFICATIONS
Culinary diploma (or higher) from a recognized tertiary institution. At least 8 years’ experience with 2 years in a management position. Fair and firm management abilities with high influencing skills. Strong administration skills. Creative and innovative. Strong knowledge of food and beverage. Hands-on approach to all operational aspects. Excellent communica
28 May 2025;
from:
gumtree.co.za