Junior Sous Chef

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Scope of Position:

To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Chef in creating optimum customer satisfaction by providing the highest standard quality of food production and coordinate the kitchen service with other departments, solving any problems concerning the kitchen, whilst maintaining all areas of the kitchen to Pullman standards.

Specific duties, responsibilities & Key performance areas

Responsibilities:

• Responsible for assisting in overseeing all aspects of the kitchen and you will be managing and motivating a professional brigade, ensuring that ongoing training and development is offered to all members of the team
• Have solid people management and kitchen management skills are essential along with a stable background
• Be a creative and talented Junior Sous Chef with exceptionally high standards who can assist in leading the team by example and inspire them
• Have the passion and ability to maintain the standards in the kitchen
• Be able to place orders, complete rotas, process invoices for payment
• Cover and Run the Kitchen in the absence of the head Chef
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow employees

• Assist and delegate tasks to support conferencing and all other areas within the department
• Maintain high standards of buffet presentations at all times
• Conduct daily briefings in support of the Executive Chef, Executive Sous Chef and Sous Chef.
• Maintain a calm and stress-free service period in conjunction with the front of house.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Pullman Standards, as required by scheduling which will vary according to the needs of the hotel.
•  Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name badge while working.
• 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 HR department.
•  Ensure the production of excellent food and total quality in conjunction with company trends and standards.
• Prepare weekly food sales forecast and report.
•  Schedule employee rosters according to business needs and forecasts.
•  Enforce hygiene standards throughout kitchen, inspecting all kitchen areas.
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor chefs and.
• Perform employee reviews and performance appraisals.
• Control relevant food production levels depending on business demand.
• Perform other duties as and when required.

Financial Responsibilities:

• Complete costings on all menu items prior to introduction of new dishes
• Maintain food costs at budgeted levels by careful preparation, service, and storage of food product
• Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities
• Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year
• Facilitate the smooth running of the department through adequate supply of materials and equipment
• Adhere to the department budget through the Purchase Order System and inventory controls
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards

• A minimum of 3 years of previous Sous and/or Kitchen leadership experience or similar position.
• Minimum of matric (grade 12) 
• Understanding of various cooking methods, ingredients, equipment and procedures. A love of all things culinary and the inherent desire to create unique delicious dishes and build a talented professional team.
• A positive, can-do attitude and an ability to multi-task in a fast paced, exciting environment while working alongside a diverse group of colleagues.
• Skilled in communicating with fellow team members with a polished appearance and a poised demeanor. Ability to naturally engage with anyone and show empathy; have genuine care and concern for both the well-being of our guests and fellow team members.