Sous Chef at Kivu Boat and Water Activities: (Deadline 20 August 2023)

Sous Chef 

Please note : Only females to apply, due to accommodation facilities

Forward CV including photo’s (head and shoulders as well as full body) to: adesire@afrinestgroup.com

PRIMARY OBJECTIVE OF POSITION

The Executive Sous Chef is responsible for all aspects of the kitchen such as menu planning, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff. Planning of staff off days (rosters) and annual leaves

The Executive Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Executive Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

Major responsibilities include:

Principal Duties and Responsibilities of the Executive Sous Chef is responsible for the overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Executive Sous Chef Duties and Responsibilities:

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the General Manager
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• 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.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view. 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 Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all policies and procedures.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned, and results orientated.
• Creative menu planning and correct food preparation for each outlet including banquets.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the Main Kitchen are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Should ensure that buffet service is always clean and well presented, and that a chef is always present at all buffet stations during service.

To ensure that all covid protocols and guidelines are adhered to. Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the Food and Beverage department as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses. To ensure that all HACCP’s procedures are adhere to and followed all the time, example personal hygiene, workplace hygiene, Chillers and freezers log temperature, health and safety, thawing procedures, to keep record of expiry dates for all fire extinguishers.

Minimum requirements – Non negotiable

• At least 3 year’s working experience in a five-star hotel or lodge
• Only candidates meeting minimum requirements will be contacted.
• Salary negotiable pending expereince