Discovery – HealthyFood Studio
Sous Chef (Junior)
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.
Key Purpose
The successful individual will be responsible but not limited to the following key outputs and skills:
Manages the day to day delivery of the food production operation and culinary team within a specific facility with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.
Areas of responsibility may include but not limited to
Deliver culinary business plan
Shift management of Healthyfood Studio staff
Facility Product Management
Manage culinary standards and governance
With the Executive Chef, manage the facility budget
General people management for HealthyFood studio staff
Customer relationship management with internal and external clients and providers
Personal Attributes
Decision-making – use of initiative
Learning – training, coaching, staying abreast of industry developments
Implementing and co-ordinating – organising people, non-people resources
Numeracy and calculation skills
Analysing and diagnosing – numerical information, trends in data
Problem-solving
Making fine judgements through the senses viz colour, taste, texture
Skills
Food Costing
Culinary Product Knowledge
Kitchen Operational Management
Labour legislation
Environmental and sustainability standards
Proficient Computer skills
Coaching
Menu engineering
Cooking methodology
Education and Experience
3-Year Culinary Diploma or equivalent National Culinary Qualification at a diploma level
Membership with South African Chef's Association and other relevant culinary accreditation
2-3 years' experience and track record in a similarly graded hotel , restaurant kitchen environment of which at least 2 years' experience must have been as a chef de partie
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.