Sous Chef - Fixed Term Contract

Discovery Limited; Gauteng; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading company in the culinary sector seeks a Sous Chef on a fixed-term contract. The role involves managing culinary staff, menu development, and maintaining high food standards. Applicants should possess relevant qualifications and substantial experience in culinary arts, alongside strong management and financial skills.

Qualifications

• 5 years of work experience preferred.
• Sound product knowledge, with client and financial management experience advantageous.
• Proficiency in Excel and accounts preferred.

Responsibilities

• Manage, motivate, train, and mentor culinary staff.
• Involved in menu development and accurate costing.
• Ensure products meet quality standards and maintain hygiene.

Skills

Management

Financial knowledge

Operations knowledge

Systems knowledge

Education

International Diploma in Culinary Arts

City and Guilds culinary qualification

Tools

Excel

Job description

Select how often (in days) to receive an alert: Sous Chef - Fixed Term Contract

Business Unit: Discovery Central Services

Function: Culinary

Job Profile Title

About Discovery

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 to achieve financial success and ignite positive societal change.

Job Purpose & Key Outputs

• Manage, motivate, train, and mentor culinary staff to meet and exceed food standards and maintain consistency.
• Involved in menu development and accurate costing.
• Ensure products meet appearance and quality standards.
• Provide direction for daily tasks.
• Display leadership by fostering a positive environment, counseling employees, and demonstrating commitment.
• Handle hiring, disciplining, and performance reviews.
• Promote sound business decisions with honesty and integrity.
• Support staff development and performance management.
• Discuss food costs and forecasts with relevant teams.
• Train chefs on cooking fundamentals and presentation.
• Perform additional duties as required, including assisting in the kitchen or other areas.
• Maintain quality in receiving, storage, and production.
• Ensure equipment operation, maintenance, and hygiene standards.
• Ensure food handling and sanitation certifications are maintained.
• Interact with conferencing staff for feedback on food quality and service.
• Recognize and negotiate for superior quality.
• Supervise kitchen output for executives.
• Stay updated on culinary techniques and industry trends.
• Develop food and beverage offerings aligned with business directives.
• Oversee financial controls and report as needed.
• Ensure proper uniforms and hygiene standards.
• Attend meetings and training courses.
• Observe company rules and regulations.
• Carry out other reasonable requests.

Additional Requirements

• Within reasonable standards of the forum.
• Sound product knowledge.
• Aid with menu guidance for front-of-house.
• Maintain par levels and stock of all menu items.
• Respect all patrons and colleagues.
• Respond to customer complaints promptly.
• Provide feedback to improve departmental efficiency.

Job/Role Requirements

• Work Experience: 5 years preferred, with client, business, and financial management experience advantageous.
• Qualifications: City and Guilds culinary qualification preferred; International Diploma in Culinary Arts required.
• Technical Skills: Management, financial, operations, and systems knowledge; proficiency in Excel and accounts preferred.

Employment Equity

The company's approved Employment Equity Plan and Targets will be considered during recruitment.

We encourage applications from people with disabilities as part of our commitment to equal opportunities.