Sous Chef - Sandton
Empact Group
A Sous chef is responsible for planning and managing food preparation in the commercial kitchen(s). They are primarily the assistant to the Head chef or the head chef’s second in command. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory. The Sous Chef is responsible for planning and directing food preparation and creativity in kitchens in collaboration with the Executive Chef. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Required minimum education and work experience. Matric qualification is preferable. 3 – 5 years proven experience as Sous Chef Degree in Culinary science or related certificate/ diploma 1-3 years Previous people leadership experience in a commercial catering environment Key Performance Areas Management of Food Preparation and Presentation Directs food preparation in collaboration with the Head Chef Taking responsibility for more technical elements of cuisine. Provides quality plates and meals, including in both design and taste Responsible for the smooth running of the entire kitchen department Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings Timeous production of quality food at optimal cost under hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Ensuring proper portion control is managed at all times Supervising all food preparation daily Management of Kitchen Supporting the head chef or executive chef in the general running of the kitchen. Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef. Being the voice of the kitchen when communicating with servers Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations Ensure kitchen equipment is maintained and functioning Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform Inventory and Costing Management Identify ways to reduce spoilage of infrequently used items. Assists with menu planning, inventory, and management of supplies. Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof. Leadership Assume the role as Head Chef and or Executive Chef in his or her absence Ensure respectful communications with customers and suppliers when handling queries Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries Ensure good relationships exist with suppliers, customers, intercompany departments and related parties Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Human Capital Management Conduct bi-annual performance reviews with staff members under your supervision Ensure staff morale is maintained and improved over time Identify, support and raise staff training needs Execute staff disciplinary processes as per Company policy Determine required staff compliment per shift to meet the demands of the business together with the admin department. Occupational Health and Safety Responsible to enforce the Company’s OH&S policies and procedures daily Ensure staff is trained in all OH&S aspects and adhere to the requirements Identify risk areas to ensure all OH&S regulations are adhered to Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
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