Sous Chef

Function

Are you ready to grow your dream career!! Join our amazing team and help deliver unforgettable cuisines and create memorable experiences. We are recruiting for a fun, energetic, innovative and enthusiastic experience Chef with a positive attitude. Reporting to the Executive Sous Chef, the successful candidate is responsible to assist in the management of the Kitchen operation, uphold and maintain the exceptional service standards and quality within a pressurized environment whilst you embrace the ethos of The Westin Cape Town Culture in accordance with Marriott International Policies and Procedures.

Required Experience & Qualifications

• Be in possession of a recognised Culinary Diploma or at least 3 years’ experience within a similar operation and level of responsibilities


• At least 3 -5 years’ experience in a similar position


• Experience in executing high quality cooking techniques


• Professional and positive disposition 


• Good understanding of food trends locally & internationally 


• Good leadership and mentorship skills


• Good staff management skills 


• Knowledge of the Occupational Health and Safety Act and HACCP


• Exposure to Health & safety and Hygiene audits and practices


• Experience in disciplinary procedures and practises


• Quality and customer service driven


• Ability to work within a pressurized environment


• Good food knowledge and confident cooking skills


• Proactive, self-motivated Individual with good professional work ethic


• Strong interpersonal and communication skills 


• Ability to engage and interact with guest


• Ability to deal with conflict situations


• Sound administrative skills


• Competency in MS office (word, excel, email)


• Ability to work effectively under time constraints and deadlines


• Required to work rostered shifts and irregular hours as per operational requirements


• Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements

Key Responsibilities

• Ensure compliance with all required health and safety, COVID and food hygiene practises and protocols


• Supervising all kitchen stations 


• Ensure execution and quality standards are met and maintained 


• Motivating and working closely with other Chefs of all levels


• Assisting with determining food inventory needs, stocking and ordering


• Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning


• Assist with Bi-monthly stock takes and O/E counts.


• Complete all daily duties as set out in departmental duties and requirements


• Perform other duties as and when required