Senior Sous Chef - Cape Town Region
AccorHotel
Job Description Scope of Position: To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production and coordinate the kitchen service with other departments, solving any problems concerning the kitchen, whilst maintaining all areas of the kitchen to Fairmont standards. Responsibilities: Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name badge while working. Comply with Fairmont standards and regulations to encourage safe, efficient and smooth kitchen operations. Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the HR department. Ensure the production of excellent food and total quality in conjunction with company trends and standards. Prepare weekly food sales forecast and report. Schedule employee rosters according to business needs and forecasts. Enforce hygiene standards throughout kitchen, inspecting all kitchen areas. Assist all chefs when needed and be hands on. Take an active role in all menu changes. Consult with other chefs on special menus, presentation, and pricing. Coach, counsel, and mentor chefs and. Perform employee reviews and performance appraisals. Attend all F&B meetings, Health and safety meeting, and hotel staff meeting in the absence of the Executive Chef. Control relevant food production levels depending on business demand. Observation by management of Executive Sous Chef demonstrating required behavior. Colleague lost-time report through Human Resources. Health & Safety and Environmental initiatives and practices. J.D. Power Guest Survey as it relates to Quality and Food Presentation. Evaluation received from LQA internal and external audits. Perform other duties as and when required.
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