Sous Chef - Fixed Term Contract at Discovery Limited

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.