Sous Chef (13919)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences.
To assist the Chef de Cuisine/ Executive Sous Chef/ Exec Chef in co-ordination and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Executive Chef, Executive Sous Chef or Chef de Cuisine.
Key Duties and Responsibilities
ATTENDANCE
- Make sure you arrive at work as per the roster.
- Lead by example when it comes to time and attendance set out by the company handbook.
- Ensure all allocated areas of responsibility are checked and ready as per departmental lists.
GROOMING AND HYGIENE
- Responsible for staff uniform appearance and personal hygiene in his section.
- Reports on duty as per roster, clock in when reporting on duty, swipes out when finishing the shift, attire as defined, wears name tag at all times.
DAILY ACTIVITIES
- To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.
- Ensure that the staff time book is completed daily.
- To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and comply with health regulations.
- Practice daily on-the-job training and assist the Chef de Cuisine in monthly training sessions.
- To ensure safe working conditions for all kitchen personnel.
- To ensure that all maintenance requirements are reported and recorded daily.
- To be responsible for all deliveries, ensuring they are checked properly with an emphasis on quality, quantity and pricing as per agreement.
- To ensure minimum wastage.
- To check regularly and physically on the correct staffing of the department.
- To ensure fast and efficient service to the guests.
- To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and satisfactorily.
- To bring creative ideas for new dishes and food promotions to the attention of the supervisor.
KEY PERFORMANCE MEASURES
- Measurable:
- Department productivity, training attended.
- Food Cost Percentage on Budget.
- Hygiene Audit.
- Quality Audit.
- Customer satisfaction index.
- Employee motivational index.
- Non Measurable:
- Multifunctional, interface with Platinum supervisors.
- Positive attitude.
- Attention to detail.
- Personal grooming and etiquette.
IMPORTANT RELATIONSHIPS
- Reports to Executive Chef.
- Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates.
- Maintains excellent relations and professionalism amongst all peers.
- Stays in contact with staff in the department, managing through example.
- Co-ordinates with Maintenance for all work.
- Maintains good working relationships with F&B service team.
- Builds friendly relationships with guests and peers.
KEY RESPONSIBILITIES
- Recommend changes in systems and procedures to increase efficiency and improve service quality.
- Ensures prompt and accurate service by kitchen staff to all customers, achieving a high level of customer satisfaction.
- Ensures availability of raw ingredients at all times through proper planning and requisitioning.
- Ensures implementation and maintenance of standards of food quality, preparation, and presentation.
- Actively support F&B service with regular attendance of their briefings.
TRAINING
- Encourages team building through regular informal chefs briefings and an open-door policy.
- Uses appraisal system to review performance of direct subordinates and determine their development needs.
- Makes recommendations on hiring, promoting, increments, and disciplinary action for kitchen employees.
- Ensures career development plans and succession planning for subordinates.
- Counsels staff on work-related matters.
- Ensures constant on-the-job training and classroom training for all staff.
- Attends behavioral and vocational training to enhance skills.
- Personally conducts key training.
ADDITIONAL
- To perform any other duties as directed by your immediate supervisor.
- To be available to work overtime when requested.
- Control stock levels and ensure proper stock rotation.
- Ensure all dishes are cooked according to recipes and specifications.
- Control food cost and operating costs in your department.
- Run the kitchen to the standards set by the Executive Chef.
- Ensure all food leaving the kitchen meets the One&Only standards.
- Assist with maintaining professional kitchen areas and driving the culinary vision of the Executive Chef.
SKILLS, EDUCATION & EXPERIENCE
- 2 years’ experience in kitchen operations in 5-star hotels.
- Interpersonal, organizational, and strong administrative skills.
- Strong communication skills.
- Good business acumen.
- Computer literate.
- Knowledge in Outlet.
- HACCP.
- Knowledge of Hygiene, Health and Safety standards.
Our brand is expanding faster than ever before. We believe in making our guests happy beyond anything they have ever imagined. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
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