Sous Chef - Fixed Term Contract

Discovery Limited; Johannesburg; On-site; ZAR 300,000 - 450,000; Full time

Job summary

A leading company is seeking a Sous Chef in Johannesburg responsible for managing and mentoring culinary staff, overseeing food quality, and leading kitchen operations. A successful candidate will have at least 5 years of experience, practical culinary education, and skills in management and operations. This role offers an exciting opportunity to work in a dynamic environment committed to high culinary standards and positive food experiences.

Qualifications

• 5 years of experience preferred in a culinary environment.
• Strong understanding of management and operations.
• Professional culinary education with necessary certifications.

Responsibilities

• Manage and train culinary staff to meet food standards.
• Oversee menu development and food costing.
• Ensure staff maintain food handling and sanitation certifications.

Skills

Management

Operations

Culinary Techniques

Education

Catering qualification

City and Guilds culinary qualification

International Diploma in Culinary Arts

Tools

Excel

Accounts Software

Job description

Job Profile Title

Sous chef

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 in order to not only achieve financial success, but to ignite positive and meaningful change within our society.

Job Purpose

Key Outputs may include but are not limited to:

• 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 standard
• 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 the hiring, disciplining and performance reviews of personnel within the catering facility
• Advocate sound business decisions, demonstrates honesty and integrity and leads 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 when and as requested by the conferencing area
• To assist in the kitchen or other areas within the catering facility if and when required
• Maintain quality levels of receiving, storages and production
• Ensure proper equipment operation and maintenance as well as cleaning of equipment to proper safety and hygienic standards
• Ensure kitchen employees maintain required food handling and sanitation certifications
• Interaction 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 execs with the Head chef
• Identify culinary techniques and keeping up with industry trends
• Developing food and beverage experience in line with business units and company directives
• Oversee the financial controls and report to management as required
• Ensure correct uniforms are worn, kept clean and presentable in adherence of hygiene and safety protocol
• Attend meetings and training courses as required
• Always observe company rules and regulation
• To carry out any other reasonable instructions or requests when necessary.
• Time frames are within reasonable standards of the Forum
• Sound product knowledge.
• Able to aid with menu guidance to front-of-house team members.
• Nil products out of stock, par levels of all menu items maintained.
• Treats all patrons and colleagues from all cultural groups and backgrounds with respect.
• Responds to on-the-spot customer complaints and manages and rectifies issues within scope of authority
• Input into weekly meeting agenda
• Provides regular feedback to Managers that will improve efficiencies of the department.

Job / Role Requirements

Work Experience

Required

5 years

Preferred (would be advantageous)

Client, business & financial management.

Education / Qualifications / accreditations with Professional Body

Required

Catering qualification

Preferred (would be advantageous)

City and guilds culinary qualification.

Professional Registration

International Diploma in Culinary arts.

Technical Skills or Knowledge

Required

Management, financial and operations and systems.

Preferred (would be advantageous)

Excel and accounts.

EMPLOYMENT EQUITY

The Company’s approved Employment Equity Plan and Targets will be considered as part of the recruitment process. As an Equal Opportunities employer, we actively encourage and welcome people with various disabilities to apply.