Job TitleExecutive Sous ChefLocationJohannesburg,ZAOrganization NameServicesDepartment DescriptionPurpose:
To assist the s Operations Manager by taking delegated responsibility for the management of Kitchen operation, ensuring compliance to food safety, Operational service delivery and Contractual Requirements of, and relationship between the university, Staff and its Service Providers, to ensure that Quality Service Delivery within the university serves the Academic, Support Staff and Students. By means of a weighted approach of 70% Executive Sous Chef focus and 30% Operational Management of the Section, delivering on the continuous improvement within the catering sector of the university
Brief DescriptionKey responsibilities include the following:
Assist with the drafting, Implementing and Monitoring of Sectional Budgets Effective Management of food costing ensuring comparative benchmark Menus are adjusted/adapted as required to ensure gross profit margins are achieved whilst maintaining quality & food safety standards Ensure higher standard of customer service delivery to the students and staff in line with Services Department s Strategic Goals Collaborate with Internal Customers, internal departments and External Service Providers, Suppliers, Clients and Customers to ensure seamless service delivery. Client & customer enquiries/queries are dealt with promptly and efficiently, providing monthly reports on complaints and corrective actions Participate in the Tender Working Committee Assist with effective management of appointed service providers & Suppliers in line with the Service Level Agreement. Report any deviations or non -compliance to contract Responsible t o prepare and produce highly nutritious meals. Approve planned cycle menus, function menus and ensure menus are followed as per contract specifications, ensure standardized recipes are followed Responsible to ensure that service providers coordinate effective controls which must be maintained to minimize waste and theft of food & other stock items Responsible to oversee that service providers, contractors and University staff s care for and safeguard operating equipment and the university s assets. Report any malfunctions noted. Responsible for the development and enhancement of the food menus Provide input to Formulate, Implement, Monitor and/or Review Policies/ Guidelines and Service Level Agreements (and management thereof); to ensure High Service Delivery and Compliance pertaining to your area of responsibility Manage staff as per the University s HR Policies and Processes Responsible to ensure that work schedules of kitchen employees and service providers meet production requirements and labour cost targets Responsible to ensure that work schedules of kitchen employees and service providers meet production requirements and labour cost targets Most importantly, ensure that the conduct of subordinates is aligned to the University s standards and deviations are appropriately managed in accordance with the University s guidelines. Monitor absenteeism together with Operations Administrator and provide monthly report on corrective actions taken Responsible to ensure events are managed and coordinated within planned timelines from menu planning through to execution of event in collaboration with the Operations Administrator.

Requirements:
Grade 12 Professional Culinary qualification, Hotel Management Degree Hotel Management Diploma Level 6 Culinary qualification and post graduate qualification will be an added advantage Valid drivers license 5 years experience employed as the Executive Sous Chef in a diverse operation 5 years experience as Kitchen Manager
Technical Competencies
Contract Management Food Preparation and Service Mass Food Production techniques and ability (Production Kitchen) Staff Management
Competencies (Knowledge, skills and behavior)
Communication Skills Organized Labor Unions exposure Creativity/Innovation Problem Analysis Empowering Others Customer Focus Teamwork Work Standards/ Quality Orientation
Compliance/Statutory Requirements (Knowledge, Understanding and or Training Against)
Occupational Health and Safety Act (OHSA) HACCP (Related to SANS 10330:2020; R908/607) ISO 22000:2018/ ISO/TS 22002-2 (Catering) Requirements of the Foodstuffs, Cosmetics and Disinfectant Act 54 of 1972 Codex Guidelines for Mass Catering and other codex requirements (HACCP, Food production) GFSI requirements
Detailed DescriptionJob RequirementsAdditional DetailsHow To ApplyTo apply: Please submit a covering letter clearly indicating which post you are applying for, detailed CV with names, addresses, contact numbers and e-mail addresses of 3 referees
External applicants are invited to apply, by registering your profile on the Wits i-recruitment platform located at https://irec.wits.ac.za and submitting your application.
Internal employees are invited to apply directly on Oracle by following the path: wits /Self Service application/ Apply for a job
The University is committed to employment equity. Preference may be given to appointable applicants from the underrepresented designated groups in terms of the relevant employment equity plans and policies of the University. The University retains the right not to make an appointment and to verify all information provided by candidates Please note that correspondence will only be entered into with shortlisted candidates. The University reserves the right not to make an appointment or to re-advertise
Closing Date: 04 October 2024
Minimum SalaryMaximum SalaryCurrencyAmount of TravelWork At Home