Job Profile Title

Sous chef

• 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.              

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.