SCOPE & GENERAL PURPOSE

The Executive Sous Chef is responsible for assisting the Executive Chef in the overall kitchen operation as a successful independent profit center. Ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

To ensure that the Kitchen standards of the Royal Portfolio are met in order to contribute to the purpose of the company – “To give our guests a complete experience and a perfect stay”.

MAIN DUTIES & RESPONSIBILITIES

• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Creative menu planning and correct food preparation for each outlet including banquets.
• Be aware of new items introduced onto the market and keep up with the latest product trends.
• 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.
• To be aware of all financial budgets and goals.
• 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 culinary department adheres to all company and hotel policies & procedures.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Oversee weekly work schedules and annual leave planners.
• Responsible for the supervision of all stewards and their activities.
• Ensure that meetings are well planned and results-orientated.
• Ensure that chefs are always neat, tidy and presentable to be in guest view.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To work in close conjunction with the Food and Beverage Manager and respective teams
• To initiate relevant maintenance reports and work orders.
• To delegate responsibilities to subordinates as required.

REQUIREMENTS & QUALIFICATIONS

• Culinary diploma (or higher) from a recognized tertiary institution.
• At least 10 years’ experience with 2 years in a senior management position.
• 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.
• Ideal training and coaching skills.

The ideal candidate for the Executive Sous Chef position is one who can be dedicated, a leader and a team player.

Someone who will live the Purpose and Values of the Company and buy into our culture.

Please note, the final stage of the interview process will be a polygraph test.

Job description

TPP is looking for an energetic editor responsible for the shaping of the magazine’s editorial content through commissioning, writing, editing and sub-editing. From booklist to print, all copy needs to be accurate, error-free and in the correct style and tone of the magazine. The editor also needs to hold the relationship with the client and meet both client objectives and reader needs.

Core responsibilities:

• Editorial excellence
• Production management
• Brand representation
• Budget management
• Client relationship
• Team management

Editorial excellence:

• Develop and grow relationships with content suppliers, i.e. book suppliers, PR agencies, promoters, freelance writers
• Develop strong and timely briefs and commission all copy
• Chase copy in and ensure copy is to brief
• Edit and subedit
• Implement client changes
• Ensure copy is always of a high quality and error-free
• Hold booklist meetings to present fresh ideas and solid, strong contribution to content development
• Compilation/ownership of certain content
• Keeping abreast of current global and local news and trends and identifying content leads
• Ensuring each page meets client and reader objectives and needs in both copy and elements

Production management and administration:

• Ensure adherence to all strict deadlines
• Ensuring all pages are signed off by client
• Check printers proofs
• Custodian of magazine style guide and responsible for keeping it up to date and comprehensive

Brand representation:

• Representing the client and the publishing company at functions and events
• Identifying promotional/marketing opportunities

Budget management:

• Strict adherence to editorial budget
• Capture appropriate spend/budget recons timeously
• Order book and invoice management

Client relationship:

• Handle client communications with professionalism
• Develop an understanding of the client’s needs and views through changes requested
• Be service orientated and solutions-based, with clearly thought-out strategies and quick turnaround times

Teamwork:

• Support the team to produce high-quality work to client brief, to the standard required, on time and within budget
• Strict adherence to scheduled deadlines across all tasks
• Correctly prioritise scheduled and ad hoc tasks and flag any concerns or if further assistance is required
• Understand client objectives
• Provide creative solutions to client challenges and requested changes

Requirements

• Must have at least three to five years of experience as an editor
• Relevant tertiary qualifications would be prefered
• High attention to detail
• Excellent verbal and written communication

Posted on 17 Feb 14:29