Scope of Position:

• To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Sous Chef as well as the Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production., supervise 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:

• Ensure the production of excellent food and total quality in conjunction with company trends and standards.
• Supervising, coordinating, and controlling the daily food production for the entire hotel.
• Ensure proper preparation and implementation of culinary standards in the kitchen area in compliance with hotel’s standards.
• Supervising and providing practical assistance in the kitchen.
• To assist the Executive Sous chef and Executive Chef in creating and implementing kitchen standards for the culinary operation.
• Control relevant food production levels depending on business demand.
• To assist hygiene audit feedback and carryout actions items.
• To enforce and comply with the hotel standards of procedures, rules, and regulation.
• Ensuring maintenance repairs are met and reported.
• Actively interact with guests in all outlets
• In the absence of the Executive Sous chef/Executive chef, conduct daily shift briefings to kitchen colleagues to ensure important information is communicated consistently each day.
• Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus.
• Promote a fun, professional and disciplined work environment.
• Lead by example using Cape Grace: Mission, Vision & Values.
• Actively share ideas, opinions & suggestions in weekly Sous Chef meetings.
• Assist management in ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure all temperature control sheets are filled as required.
• Perform other duties as and when required.

Communication and Conduct

• 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.
• Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
• Ensure all relevant information is handed down to the team.
• Assist all chefs when needed and be hands on.
• Perform other duties as and when required.

Food Quality and Control

• Assist in menu planning as directed.
• Helps to ensure that an accurate and up to date recipe bank is maintained.
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Ensure all mise en place is made accurately and avoid wastage.
• Ensure that all plates leaving the pass are the highest standard.

Health and Safety

• Ensuring a clean and hygienic kitchen production area.
• Always ensure Health & Safety protocols and Environmental initiatives are followed.
• Enforce hygiene standards throughout kitchen, inspecting all kitchen areas.
• Employee grooming and manning levels are in order and takes appropriate action when necessary.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Assist with Hygiene Audits where necessary.

Stock Management

• Ensure Stock Takes are conducted accurately.
• Loading orders on Materials ahead of time to ensure smooth production.
• Planning and controlling the par stock level in the entire kitchen area.
• Ensure all stock is stored correctly and in line with the Food Safety management system.

Training and Development

• Coaches, counsels, disciplines, and develops subordinates’ employees.
• 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 T&C department.
• Ensure staff are informed of all online training to be completed and ensure due dates are met.
• To train their subordinates and always ensure an enjoyable working environment.

Sustainability and Stock

• Ensure correct use of ingredients and avoid wastage at all costs.
• Make use of the Winnow when placed in the kitchen area.
• Use ingredients seasonally.
• Minimize the use of single use plastics as much as possible in Line with environmental program.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma. 
• International experience advantageous.
• Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field. 
• Sound business understanding and financial management.
• Computer literate in Excel, Word, Outlook and e- mail.
• Analytical and Conceptual thinking ability and implementation skills.
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification and solutions as necessary.
• Must possess outstanding guest services skills.