Executive Sous Chef (Re-Advert)

Job Reference Number: SI-857

Department: F&B : Management

Business Unit:

Industry: Hotel/Catering/Hospitality/Leisure

Job Type: Permanent

Positions Available: 1

Salary: Market Related Carnival City is hiring. Join our team and be part of a world where entertainment meets excellence — where every day offers new opportunities to grow, connect, and make a lasting impression.

Job Description

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

Job Requirements

Education

• 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

Experience

• 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

Skills and Knowledge

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

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.