Kraal Restaurant Sous Chef (JHB)

Location: johannesburg, Gauteng, South Africa
Date Posted: 14-03-2018
Job Title: Kraal Restaurant Sous Chef
 
Section A
 
A.1. Post Identification
 
Department Kraal Restaurant Kitchen
Number of Posts 1
 
A.2. Location of Post in Organogram
 
Immediate Supervisor Claudio Machado
- Job Title Executive Chef
Immediate Supervisor  
-Job Title  
Immediate Subordinates  
-Job Title Kitchen staff
Immediate Subordinates  
-Job Title Kitchen Cleaners
 
*Attached a copy of the approved organogram.
 
Section B
 
Job Purpose, Duties and responsibilities of the post.
 
B.1. Job Purpose: To assist the Executive Chef with the day to day running of the kitchen.
 
 
B.2. Duties and Responsibilities of the Postinclude but are not limited to the following:
 
Number Duties / Tasks Frequency
1 MAIN DUTIES  
1.1 To deputise in the absence of the Executive Chef When needed
1.2 To ensure that all subordinate staff are familiar with the day’s requirements. Daily
1.3 To ensure that all staff are treated fairly with commonly accepted courtesy. Fair discipline is maintained. Daily
1.4 To assist to ensure that the food cost is maintained at the agreed level (33 %) and that the correct profit margins are achieved. Daily
1.5 To ensure that all communications between restaurant and kitchen are maximised in order for service to run smoothly. Daily
1.6 To ensure that the agreed budgeted targets are achieved or bettered. Daily
1.7 To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten. Daily
1.8 To check the kitchen areas for cleanliness before food service starts and finishes, ensure preparation for specific requirements has been done to ensure no shortcomings when breakfast, lunch or dinner service starts Daily
1.9 To plan and assist in implementing new dishes/recipes When needed
1.10 Ensure that all dishes leaving the kitchen are at the standard  that the Hotels have set out Daily
2 PERFORMANCE MANAGEMENT  
2.1 Ongoing monitoring of performance appraisal process according to Hotel Policy and procedure. This is to be done (minimum once a year) on employee work anniversary. When needed
3 SKILLS DEVELOPMENT & TRAINING  
3.1 To give all chefs and kitchen staff proper training and to ensure that standards, duties and responsibilities are fully explained and understood Annually
3.2 Ensure that annual departmental training plan is followed and up to date When needed
3.3 Monitor training is happening in Kraal Restaurant Kitchen as per plan Monthly
4 PERSONNEL MANAGEMENT  
4.1 To attend training courses as required When needed
4.2 Ensure daily kitchen Opening & Closing procedures When needed
4.3 Ensure all other relevant checklists are complete(Temperature sheets & cleaning registers) When needed
5 OTHER HR TASKS  
5.1 To assist in carrying out Departmental induction of new employees. When needed
5.2 Ensure quarterly performance appraisals are held with subordinate staff. When needed
5.3 Inform the Executive Chef about HR issues as soon and when they arise Annually
6 HEALTH & SAFETY  
6.1 To be fully conversant and comply with health and safety, hygiene, fire and security regulations and procedures of the hotel and to ensure others are aware of their responsibilities in this regard. Annually
6.2 Ensure Monthly departmental health and safety checklist are complete and handed in Annually
6.3 Reporting of all health and safety incident through WCL2 and Annexure 1 documents When needed
6.4 Take necessary corrective action against employees who fail to adhere to Hotel’s Policies and Procedures and the South African Health & Safety Act When needed
7 SYSTEMS  
  OPERA  
7.1 Load all maintenance issues on Opera When needed
  MATERIALS CONTROL  
7.2 Ensure that all Purchase Orders are printed for deliveries When needed
7.3 Ensure that all Purchased Orders are processed through materials control When needed
7.4 Ensure all relevant transfers are captured  
  ERS  
7.5 Draw up work schedules for Kraal Restaurant Kitchen staff. When needed
    When needed
8 SECURITY  
8.1 Ensure that all doors are locked when closing up When needed
8.2 Ensure that all storerooms are locked when on lunch, closing or on a break When needed
9 GENERAL  
9.1 To minimise controllable costs. Annually
9.2 To ensure all administration procedures are correctly carried out Annually
9.3 To maintain a high level of co-operation with other departments in the hotel. Annually
9.4 To perform any other duties that may be requested by management. Ongoing
9.5 Ensure that the necessary stock is available for kitchen service When needed
9.6 Always ensure that storerooms are packed in an acceptable manner that reduces breakages and damages to company property When needed
10 CUSTOMER SERVICES/MARKETING  
10.1 To assist in the direction, control and organisation of staff to ensure the efficient running of all  services in Kraal Restaurant Kitchen department in accordance with company policy and procedure When needed
10.2 To assist in the promotion of all company products to all prospective customers in order to maximise sales and revenue. When needed
10.3 To maintain the highest standards of presentation and service through staff training and quality control. When needed
10.4 To meet and liaise with clients for pre-function meetings and to introduce appropriate function services. When needed
10.5 To be fully conversant with all facilities and services in the hotel, to be aware of and to anticipate guests needs When needed
10.6 Supervise service and overall progress of a function When needed
10.7 Liaise with FOH and kitchen staff to ensure that appropriate dishes are served on time. Daily
10.8 To carry out regular team briefings with staff Weekly
10.9 Supervise and delegate duties to kitchen staff. Daily
10.10 Ensure that your team treat service providers in a professional manner When needed
10.11 To ensure that surplus equipment is removed once the service and shifts are over and returned to its correct storage place. Daily
10.12 To ensure that all staff are correctly dressed at all times. Daily
10.13 To ensure effective briefing of kitchen staff before breakfast, lunch and dinner commences. Daily
10.14 To ensure that the food served looks world class and is tasty. Daily
10.15 Perform all such duties and exercise all such powers in relation to the business of the Company as may from time to time be vested in or assigned to them by the Company. When needed
NEW ITEMS    
     
 
B.3. Authority of the Post
 
This outlines the authority of the jobholder has to make decisions or to take independent action without reference to a supervisor. Limits of authority may also be included (e.g. not permitted to.)
 
Permitted Not Permitted
Enforce company policies and procedures Leave kitchen unattended
Ask for support from TOP management  
See to the companies best interests  
 
 
 
 
 
Section C
 
Job Specification
 
Skills relevant to a job included education or experience, specialised training, personal characteristics or abilities.
 
C.1. Essential Requirements of the Post
 
State the minimum education, qualifications and experience that are required to perform the job competently.
 
Qualification Culinary degree. from four-year college or university; or four years related experience and/or training; or
Equivalent combination of education and experience.
Reason for preferred qualification  
Experience  
Desired Competencies Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited
Standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Skills Ability to interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach.Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers
and supervisors, to treat co-workers, supervisors and
 
C.2. Physical Requirements of the Post
 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Need to be able to be mentally fit and physically fit as the position requires hours of standing and concentration.
 
C.4. Special Conditions attached to the Post
 
Conditions Shift Work
  Weekend Work
  Public Holiday Work
or
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