Description Our Client in the Hospitality Industry is seeking to employ a Sous Chef to their team based in Port Elizabeth. Requirements: Grade 12/Equivalent. Culinary Diploma/equivalent or ARPL/Trade Test from a reputable institution. 2 Years culinary experience. Strong knowledge of stock takes, food costing and budgets and be able to run a busy hot pass and kitchen. Computer literacy is essential particularly with proficiency in Microsoft Office Suite. Responsibilities, but not limited to: Financial Controls Achieves cost-effective procurement by ordering accurate items at the right time and price, maintaining proper recording of all food and beverage dockets, adhering to audit requirements, and minimizing wastage. Optimizes profitability by ordering seasonal fresh supplies in correct quantities at the best price and by minimizing wastage. Accurately processes all dockets per policy and POS procedures. Conducts regular stock takes to monitor inventory and control food costs. Aligns food preparation with occupancy levels to avoid overproduction. Implements secure storage procedures to prevent pilferage. Kitchen Operations Conducts all operational tasks to the required standard to always ensure compliance with Audit requirements and service excellence standards. Designs buffet layouts in line with brand standards and minimum requirements. Prepares mise en place to ensure readiness for service and availability of stock items. Implements First In, First Out (FIFO) method for stock rotation. Sources and orders fresh, seasonal produce. Oversees food preparation and resolves issues that impact production. Reviews POS data to analyze guest count, sales mix, and food and beverage revenue. Optimizes customer choice by ensuring product availability that aligns with menu offerings. Manages stock by monitoring levels, placing orders, and overseeing receipt of goods. Leads the team in managing food, supply, and equipment costs effectively. Supports achievement of food cost targets, kitchen standards, and overall Food and Beverage goals. Conducts regular duties to maintain Food Health & Safety compliance, including temperature logs, proper labelling, and minimizing waste. Oversees and maintains food quality standards. Applies creative methods to ingredient use to reduce waste. Follows standardized recipes accurately. Supervises and participates in daily food production. Uses POS data for menu development, stock control, and achieving targeted gross profit margins. Coordinates monthly inventory checks and ensures accuracy across all areas. Reads, updates, and follows standard recipes consistently. Manpower Utilization Plans and controls the adequate and compliant levels of staffing per shift. Mans all shifts with operational and Health & Safety requirements in mind. Prepares staff rosters in a timely manner using the 'Prime Costs' methodology, balancing business demands and employee requests while managing departmental salary costs to meet payroll-to-sales targets through forecasting tools, monitoring actuals against service providers’ invoices, addressing variances, ensuring adequate staffing levels, and regularly adjusting the F&B roster based on occupancy and sales forecasts. Compliance Complies with FCS Audit, Disaster Management and Health and Safety requirements always. Uses and stores all chemicals as per the required food safety standards and supplier instructions. Monitors that the required warning signage is displayed when cleaning and maintaining the front or back of house area/s. Enforces protocols in respect of all Health, Safety & Security Measures in the Kitchen, Front of House Preparation and Serving areas. Reports all safety and security issues/potential issues to the Manager on Duty immediately. Completes all administrative tasks and adheres to Health & Safety Audit Requirements in a timely and accurate manner. Equipment and Maintenance Utilises all operating equipment in the correct manner according to user manuals and instructions received. Uses, stores and cleans all equipment in accordance with operating instructions and training received. Reports all maintenance matters immediately to the relevant parties. Brand Standards Maintains and enhances the brand and group standards, as applicable, to ensure consistency and continuity in service levels. Executes brand standards to achieve consistency and continuity of brand standards to deliver quality consistent meals. Being alert to guests’ changing needs and wants, enhancing and updating the brand standards by submitting new ideas for possible adoption. New Products, Efficiencies, Service Excellence Ideas Be on the lookout for and be aware of any enhancements that could improve product offering, service delivery, productivity and efficiencies and to communicate such. Loads ideas that have been implemented through the required process and of having encouraged employees to do so. Considers ways of improving your job function. Interacts with all internal and external customers in an efficient, courteous and friendly manner. Collaborates with other management by working together to achieve shared operational objectives. Receives favourable responses from feedback surveys and other service-related feedback platforms. Considers all facets of the kitchen against standard operating procedures, service encounters, brand standards and best practice and implements such to create a pleasant and memorable experience for customers. Develops and maintains relationships with both existing and prospective suppliers. Constantly monitors all kitchen operations in person to ensure that service to the outlets is conducted efficiently, effectively and in line with required standards. Responds to all guest feedback/compliments/complaints/ requests efficiently and professionally promptly, either in writing or verbally. Human Resource Management Participates in and manages the hotel’s human resource function in accordance with human resource policies. Fills authorised vacant hotel positions and recruits suitable candidates in line with legislation, employment equity targets and minimum recruitment criteria per position. Facilitates timely onboarding of permanent staff for direct reports. Handles induction for all hotel and contract staff and finalises probation evaluations for direct reports. Manages hotel disciplinary matters in line with legislation and processes. Conducts annual performance assessments on direct reports and hold those direct reports accountable for conducting performance appraisals on their employees. Training Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports. Participates and completes operational training aligned with job requirements and legislative training as needed, ensuring all training is documented and communicated to the training function. Verifies and monitors that designated employees attend all operational training. Trains direct reports as needed to align with service standards, policies, and procedures, covering areas such as restaurant and bar operations, Food Health & Safety requirements, cleaning, guest service, product and menu knowledge, service procedures, complaint handling, administrative tasks, conduct and dress code, service preparation for all meal periods, and boardroom setup and service. Employee Relations Achieves and maintains good working relationships and cooperation with hotel employees and colleagues. Establishes and maintains sound employment relationships by motivating, assisting and guiding all direct reports and colleagues. Recognises and rewards employees who have gone above their job requirements via the recognition and reward platform. Personal Development Upskills and develops personal growth plans by participating in personal development activities. Participates in own annual performance appraisals. Completes online learning courses and/or any other training initiatives provided. Completes Internal Development Plans (IDP) to enhance personal performance, according to the performance appraisal criteria. Practices continual personal development to keep up to date with ever-changing skills criteria.