Sous Chef job at Mukuba Hotel Limited

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Vacancy title:
Sous Chef

[ Type: FULL TIME , Industry: Hospitality, and Tourism , Category: Restaurants & Drinking ]

Jobs at:

Mukuba Hotel Limited

Deadline of this Job:
29 April 2022  

Duty Station:
Within Zambia , Copperbelt , South - Central Africa

Summary
Date Posted: Saturday, April 23, 2022 , Base Salary: Not Disclosed


JOB DETAILS:
Identification Section
Job Title: Sous Chef
Job Grade: M6
Division: Operations
Department: Food and Beverage
Supervisor: Executive Chef

Job Purpose
Sous Chef is responsible for assisting the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced

Key Responsibilities
•Interacts with guests to obtain feedback on product quality and service levels.
•Responds to and handles guest problems and complaints.
•Able to make recommendations to the Executive Chef regarding succession planning.
•To be aware of all financial budgets and goals.
• To ensure that the kitchen and all food preparation areas are kept clean in accordance with HACCP standards and that all utensils are cleaned during and after food preparation.
•To ensure that guests are always receiving an exceptional dining experience representing true value for money.
•Ensure that all recipes and product yields are accurately costed and reviewed regularly.
•Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
•Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
•Ensure that staff meals and staff dining services are of a consistently high standard.
•Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
•Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
•Ensure that all culinary operations manuals are prepared and updated.
•Ensure that the Department’s overall operational budgets are strictly adhered too.
•Ensure that the culinary department adheres to all company and hotel policies and procedures.
•Creative menu planning and correct food preparation for each outlets including banquets.
•To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
•Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
•Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
•To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
•To manage team members fairly and take a personal interest in knowing all culinary staff.
•To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
•To frequently verify that only the highest quality products are used in food preparation.
•To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
•Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
•Coach and counsel employees in a timely manner and in accordance with Company policy.
•To act as manager on duty for the hotel as scheduled.
• To perform any other duties as assigned.

Knowledge, Skills, Qualifications and Experience
a)Professional Qualification:

•Grade 12 certificate
•Certificate or professional qualification in relevant field.

b)Work Experience:
•Minimum of 2 years relevant work experience in a similar position.

c)Skill Specifications:
•Fair and firm management abilities with high influencing skills.
•Strong administration skills.
•Creative and innovative.
•Strong knowledge of food and beverage.
•Hands-on approach to all operational aspects.
•Excellent communication skills and computer skills.
•Initiative and Self-motivated.

Education Requirement: No Requirements

Work Hours: 8


Experience in Months: 24

Job application procedure
Please click here to apply.