Sous Chef Jobs in Port Elizabeth, South Africa at Headhunters

Our Client in the Hospitality Industry is seeking to employ a Sous Chef to their team based in Port Elizabeth.

Requirements:

Grade 12/Equivalent.
Culinary Diploma/equivalent or ARPL/Trade Test from a reputable institution.
2 Years culinary experience.
Strong knowledge of stock takes, food costing and budgets and be able to run a busy hot pass and kitchen.
Computer literacy is essential particularly with proficiency in Microsoft Office Suite.

Responsibilities, but not limited to:

Financial Controls

Achieves cost-effective procurement by ordering accurate items at the right time and price, maintaining proper recording of all food and beverage dockets, adhering to audit requirements, and minimizing wastage.
Optimizes profitability by ordering seasonal fresh supplies in correct quantities at the best price and by minimizing wastage.
Accurately processes all dockets per policy and POS procedures.
Conducts regular stock takes to monitor inventory and control food costs.
Aligns food preparation with occupancy levels to avoid overproduction.
Implements secure storage procedures to prevent pilferage.

Kitchen Operations

Conducts all operational tasks to the required standard to always ensure compliance with Audit requirements and service excellence standards.
Designs buffet layouts in line with brand standards and minimum requirements.
Prepares mise en place to ensure readiness for service and availability of stock items.
Implements First In, First Out (FIFO) method for stock rotation.
Sources and orders fresh, seasonal produce.
Oversees food preparation and resolves issues that impact production.
Reviews POS data to analyze guest count, sales mix, and food and beverage revenue.
Optimizes customer choice by ensuring product availability that aligns with menu offerings.
Manages stock by monitoring levels, placing orders, and overseeing receipt of goods.
Leads the team in managing food, supply, and equipment costs effectively.
Supports achievement of food cost targets, kitchen standards, and overall Food and Beverage goals.
Conducts regular duties to maintain Food Health & Safety compliance, including temperature logs, proper labelling, and minimizing waste.
Oversees and maintains food quality standards.
Applies creative methods to ingredient use to reduce waste.
Follows standardized recipes accurately.
Supervises and participates in daily food production.
Uses POS data for menu development, stock control, and achieving targeted gross profit margins.
Coordinates monthly inventory checks and ensures accuracy across all areas.
Reads, updates, and follows standard recipes consistently.

Manpower Utilization

Plans and controls the adequate and compliant levels of staffing per shift.
Mans all shifts with operational and Health & Safety requirements in mind.
Prepares staff rosters in a timely manner using the ‘Prime Costs’ methodology, balancing business demands and employee requests while managing departmental salary costs to meet payroll-to-sales targets through forecasting tools, monitoring actuals against service providers’ invoices, addressing variances, ensuring adequate staffing levels, and regularly adjusting the F&B roster based on occupancy and sales forecasts.

Compliance

Complies with FCS Audit, Disaster Management and Health and Safety requirements always.
Uses and stores all chemicals as per the required food safety standards and supplier instructions.
Monitors that the required warning signage is displayed when cleaning and maintaining the front or back of house area/s.
Enforces protocols in respect of all Health, Safety & Security Measures in the Kitchen, Front of House Preparation and Serving areas.
Reports all safety and security issues/potential issues to the Manager on Duty immediately.
Completes all administrative tasks and adheres to Health & Safety Audit Requirements in a timely and accurate manner.

Equipment and Maintenance

Utilises all operating equipment in the correct manner according to user manuals and instructions received.
Uses, stores and cleans all equipment in accordance with operating instructions and training received.
Reports all maintenance matters immediately to the relevant parties.

Brand Standards

Title: Sous Chef

Company: Headhunters

Location: Port Elizabeth, South Africa

Category:

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