Sous Chef

Capsicum Culinary Studio; Gauteng; On-site; ZAR 300,000 - 450,000; Full time

Job summary

A leading culinary studio is seeking a culinary manager to lead a team of chefs. This role includes responsibilities for menu development, staff training, and maintaining high-quality food standards. Candidates should possess a strong culinary arts background and demonstrate exceptional leadership skills in a dynamic environment.

Qualifications

• Experience in culinary management and staff training.
• Strong knowledge of food safety regulations and quality standards.
• Ability to engage in menu development and costing.

Responsibilities

• Manage and mentor culinary staff.
• Ensure quality standards and food presentation.
• Oversee budgeting and financial controls.

Skills

Leadership

Menu Development

Training

Food Safety

Quality Control

Education

Culinary Arts Degree

Job description

Discovery's core purpose is to make people healthier and to enhance and protect their lives.

We seek out and invest in exceptional individuals who understand and support our core purpose, and whose own values align with those of Discovery.

Our fast-paced and dynamic environment enables smart, self-driven people to be their best.

As global thought leaders, Discovery is passionate about innovating in order to not only achieve financial success, but to ignite positive and meaningful change within our society.

Food and Beverage Department Responsibilities

• Manage, motivate, train and mentor culinary staff to meet and exceed food preparation standards and maintain consistency.
• Actively involved in menu development and accurate costing of dishes prepared.
• Ensure that products meet the company appearance and quality standards.
• Provide direction to staff for daily tasks.
• Display exceptional leadership by providing a positive working environment, counselling employees, and demonstrating a committed approach.
• Responsible for hiring, disciplining, and performance reviews of personnel within the catering facility.
• Advocate sound business decisions, demonstrate honesty and integrity, and lead by example.
• Ensure staff development and performance management.
• Discuss daily food costs reports with key kitchen and F&B team.
• Review weekly and monthly forecasts and budgets.
• Train chefs on fundamentals of cooking and excellent healthy displayed and plated presentations.
• Perform additional duties as requested by the conferencing area or other parts of the catering facility.
• Maintain quality levels of receiving, storage, and production.
• Ensure proper equipment operation, maintenance, and cleaning to safety and hygienic standards.
• Ensure kitchen employees maintain required food handling and sanitation certifications.
• Interact with conferencing employees to obtain feedback on food quality, presentation, taste, and service levels.
• Recognize and negotiate superior quality.
• Supervise the regen kitchens output for the executives with the Head Chef.
• Identify culinary techniques and keep up with industry trends.
• Develop food and beverage experiences aligned with business units and company directives.
• Oversee financial controls and report to management as required.
• Ensure correct uniforms are worn, kept clean, and adhere to hygiene and safety protocols.
• Attend meetings and training courses as required.
• Observe company rules and regulations.
• Carry out any other reasonable instructions or requests when necessary.

Additional standards include maintaining time frames within reasonable standards, possessing sound product knowledge, aiding with menu guidance, maintaining par levels of all menu items, respecting all patrons and colleagues, responding to customer complaints, and providing feedback to improve department efficiencies.

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