Overall Job Purpose

• The Sous Chef de cuisine is responsible for assisting the Executive Chef
• In the overall operation of the kitchen as an independent and successful profit centre, ensuring maximum guest satisfaction
• Through planning, organizing, directing, and controlling the operation and administration of the kitchen.
• Demonstrates culinary skills by personally performing tasks while helping to direct staff and manage all food related functions in the hotel. He/she also helps to supervise all areas of the kitchen to ensure the production of a consistent, high-quality product.

Qualifications, Skills & Experience

• Creative and innovative
• Strong knowledge of food and current culinary trends
• Practical approach to all operational aspects
• Initiative and self-motivation
• Knowledge of purchasing processes
• Ability to developed and coached the kitchen team
• Fluency in English and French

Candidate profile

Education and Experience

At least 8- 10 years experience, including 2 years in a position of responsibility in kitchen

Principal Accountabilities

• Respond to, and deal with customer problems and complaints.
• Ensure that guests are always provided with an exceptional dining experience representing true value for money.
• Ensure that all food is prepared in accordance with standard recipe sheets, whilst controlling portions and minimising waste.
• Be able to make recommendations to the Executive Chef regarding kitchen staff planning and replace Executive Chef when absent.
• Be aware of all budgets and financial targets.
• Ensure that all standard recipe sheets and product yields are accurately costed and reviewed regularly.
• Ensure that food stocks in the culinary department areas are of sufficient quantity and quality in relation to projected occupancy and hotel operations.
• Ensure that chefs always wear clean and safe uniforms and are always presentable to guests.
• Ensure that all food preparation equipment is used correctly and safely and that it is cleaned and maintained.
• Ensure that the overall operational budgets of the department are strictly adhered to.
• Ensure that the kitchen adheres to all company and hotel policies and procedures.
• Ensure that meetings are well planned and result oriented.
• Creative menu planning and proper food preparation for each outlet.
• Work closely with the F&B Manager and respective teams.
• Ensuring that all banquet preparations are ready prior to the arrival of customers and in accordance with HACCP standards.
• Be aware of new items that are introduced on the market and follow the latest culinary trends.
• To have a through understanding of the needs and wants of the market for each outlet and ensure that menus are developed to reflect these needs.
• Prepare relevant maintenance reports and work orders and follow up on actions taken.
• Manage kitchen teams fairly and take a personal interest in the knowledge of all culinary associates.
  • Project a positive and motivated attitude among all associates.
  • Spend time in the restaurant to ensure that the operation is well managed by the outlet team.
  • Frequently check for quality in food preparation.
  • Ensure that all food products received into the hotel are of the required quality and are stored and rotated correctly.
  • Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
  • Ensure that the entire culinary department is motivated and that positive feedback on work performance is provided.
  • Delegate responsibilities to subordinates as required.
  • Show and advise cooks in a timely manner and in accordance with company policy.
  • Recruit and select an appropriate culinary team
  • Identify strengths and weaknesses of each individual and provide timely feedback to the individual in regular performance reviews.

• Working in an international environment
• Competitive salary
• Meal vouchers
• Eco chèques
• hospitalisation plan
• Extra-legal pension plan