Executive Sous Chef
Fairmont Hotels & Resorts
Fairmont Zimbali Resort, Ballito, South Africa
3d ago

Summary of Responsibilities :

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following :

  • Actively interact with guests at tables
  • Conduct daily shift briefings to kitchen colleagues
  • Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus
  • Promotes a fun, professional and disciplined work environment
  • Lead by example using Fairmont’s : Mission, Vision & Values, including :

    support, coach, lead and motivate kitchen colleagues

  • Actively share ideas, opinions and suggestions in weekly Sous Chef meetings
  • Ensure storeroom requisitions are accurate to minimize repeat visits
  • Ensure all kitchen colleagues are aware of standards and expectations
  • Ensure proper weekly and annual vacation scheduling of all kitchen colleagues while maintaining Fairmont Zimbali Resort’s quality standards
  • Promote Health and Safety at all times
  • Ensure proper hygiene and health
  • Ensure all grooming, spot check and temperature control sheets are filled as required
  • Complete monthly one on one’s, probation and annual reviews as scheduled
  • Maintain cleanliness and proper rotation of product in chillers and display kitchens
  • Minimize wastage and spoilage
  • Maintain consistent on the job training sessions for culinary colleagues
  • Liaison daily with Outlet Managers to keep open lines of communication and guest feedback
  • Maintain and improve all food preparations and presentations
  • Maintain and improve Fairmont standards for timely delivery of food orders
  • Strive to achieve and surpass Guest Satisfaction targets
  • Continue to create and expand on menus and set up
  • Ensure weekly orders are placed and accurate according to business volume
  • Actively participate in each show kitchens mise-en-place to ensure quality standards are met
  • Adhere to expediting sequence of service and terminology
  • Strive to improve food quality
  • Performs any other reasonable duties as required by the department head
  • Qualifications :

  • Minimum 3 years of Executive Sous Chef experience
  • Previous experience in a 5 star luxury hotel environment
  • Fine Dining experience is a definite asset
  • Strong understanding of HACCP
  • Accreditation from a recognized Culinary School
  • Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals
  • Enthusiastic, outgoing personality who is very guest driven
  • Demonstrate real passion for menu planning and leadership
  • Visa Requirements : Must be legally eligible to work in South Africa

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