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Executive Sous Chef 


 

The Executive Sous Chef supports the Executive Chef in implementing and maintaining Food Production standards which are cost effective and tailored to meet changing guest eating trends.  The Executive Sous Chef is responsible for inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests.

 

An Executive Sous Chef's duties and responsibilities include:

  • Timeous production of quality food at optimal cost under hygienic conditions, whilst effectively managing
  • Human resources and machinery
  • Operating the kitchen and directing kitchen employees
  • Maintaining and upgrading food quality and presentation
  • Controlling food costs and forecasting regarding food production, as well as requisitioning
  • Organising an efficient flow of production
  • Setting up a control system that will assure quality and portion consistency
  • Establishing daily supervision; delegating to Sous-chefs and floor chefs
  • Effective people management in order to maximise the potential and effectiveness of staff
  • Creating appropriate purchasing specifications
  • Co-operating with the Food and Beverage Manager and contributing to the Food and Beverage department
  • Work with the Banqueting Manager in selling and planning Banquet functions
  • Consider changes or replacement of equipment, fixtures and procedures throughout the department
  • Maintaining safe working conditions for all employees
  • Responsible for proper cleanliness and sanitation of kitchen and equipment
  • Responsible for the maintenance of proper sanitation standards in accordance with health requirements
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CONTACT TSOGO SUN
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0861 44 77 44 | +27 11 461 9744
CORPORATE OFFICE
+27 11 510 7800
PRIVATE BAG X200
BRYANSTON
2021
SOUTH AFRICA
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