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.