position available - executive sous chef_1

Exciting EXECUTIVE SOUS CHEF position available at the forum company | embassy hill

This will involve taking responsibility for the kitchen of our five-star graded boutique event venue. The incumbent will be responsible for managing the kitchen and monitoring food preparation, delivering and presentation.



Liaise with the Group Executive Chef in creating new and innovative menus, paying special attention to seasonal availability.

Oversight and execution of the entire culinary operation on-board, delivering diverse quality of cuisines, creating a superb dining experience to all guests.

Ensure world class food presentation.

Ensure an effectively running and functional kitchen

Ensure optimum service to clients.

Ensure that all food preparations are in line with the forum’s s recipes.

Regular analysis and incorporation new food trends into menus.

Provide training and retraining for kitchen staff as and when required.

Accountable for the achievement of company budgetary guidelines regarding food cost and inventory levels.

Meets with the storekeeper to ensure that the correct stocks are kept.

Conducts regular stock checks/stock takes.

Maintains a safe and clean environment at all times.

Ensures that all areas under your control satisfy the most strict hygiene requirements and that the staff who are ill or injured receive the correct treatment or are not allowed to work.

Is familiar with fire and safety procedures and maintains the highest standards of occupational safety.

Carries out any other job-related duties that may be requested by management, which may involve working in other areas, as demanded by business needs.

Manage and train culinary staff to ensure performance standards are met on a consistent basis as per Company guidelines.

Facilitate all HR related issues (counselling, disciplining, coaching, leave, grooming, absenteeism, etc.) and makes sure that staff under his/her control are fully informed in respect of these HR policies and procedures.

Accountable for the achievement of company budgetary guidelines regarding food cost and inventory levels.

Ensures expenses are within budget limits and accounted for.

Ensures that all menus are calculated correctly to obtain maximum gross profit.

Ensures all required documents are sent to the appropriate accounts department immediately for processing.

Required Skills:

Culinary Qualification

4-5 years Hospitality working experience

HACCAP Compliance

2 years management experience

Please email CV’s to Nombulelo Zono:

Applications close Friday, 29th September 2017

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