Sous Chef - CP

• In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans. • Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned. • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. • Assists the Executive Chef in compiling the annual marketing plans and budgets. • Ensures disciplinary and grievance procedures are adhered to and followed. • Be constantly aware of customers’ expectations, which are adhered to and followed. • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section. • Find ways to improve the efficiency of the operations which will benefit our clients. • Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards. • Constantly strive to reduce energy consumption within the kitchen. • Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards. • Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner. • Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training. • Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens. • Assist in the preparation and control of daily and weekly market lists. • Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef. • Prepare weekly work schedule for his subordinates. • Create and develop new dishes and recipes by keeping up with the latest market trends. • Constantly strive to improve kitchen operating procedures. • Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary. • Be fully responsible for the labor budget of the kitchen department. • Propose and initiate when approved, new services and products for our guests. • Perform any other reasonable duties as required by the department head from time to time. • Co-operate with the company to achieve compliance with FLS legislation • Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk • Read, understand, and implement the relevant sections of the FLS Policy • Sign the Employees' Declaration having read and understood the relevant sections of the FLS. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Minimum qualifications referenced in provided text are not clearly delineated as a standalone section. The posting outlines duties and expectations but does not specify explicit eligibility requirements (e.g., education, certifications, years of experience) in a distinct 'Requirements' section.

In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans; ensure action points from daily briefings or monthly meetings are followed; comply with legislation affecting operations (licensing, health, fire and safety); assist in compiling annual marketing plans and budgets; ensure disciplinary and grievance procedures are adhered to; manage food cost and kitchen supplies, energy costs and utensils; improve efficiency and purchasing strategies; reduce energy consumption; monitor outlet operations during service; conduct equipment maintenance and cleanliness follow-ups; plan, coordinate and supervise menu implementations with recipes, photos and training; motivate staff; prepare daily/weekly market lists; conduct outlet tours; prepare weekly work schedules; create and develop new dishes aligning with market trends; improve kitchen operating procedures; relate guest feedback to the Executive Chef and take corrective actions; manage labor budget; propose new services/products; perform other duties as required; ensure compliance with FLS legislation; read and implement FLS policy; sign Employees' Declaration after reviewing relevant sections.