Sous Chef

Purpose:

Responsible for supporting the culinary operations of the firm coffee shop by producing meals and snacks and applying efficient cooking and baking techniques to ensure that high food quality and sanitation standards are achieved.

Experience and Qualifications:

• 3 – 5 years’ experience within the hospitality or food service industry.
• Experience within a professional services or corporate environment advantageous
• Experience in high-volume food production
• Experience supervising a kitchen and staff advantageous
• Experience in special event menu and food preparation
• Demonstrated experience in menu planning and costing
• Experience in using Stock Control Systems
• Working knowledge in food safety management

Key Accountabilities:

Food Preparation and Quality Control

• Preparation of food items and meal components prior to meal service including but not limited to chopping fruit and vegetables, cutting meat and cleaning seafood.
• Assist in Menu Planning, recipe development and seasonal Menu changes
• Monitor food quality throughout preparation and service to ensure consistency.
• Assist with buffet and function preparation and services as required
• Timeous preparation of coffee shop breakfast and lunch orders including but not limited to buffet meals and event menus both internal and client related.
• Ensure cooking and baking techniques and presentation is in line with the latest culinary trends and that standards are met.
• Producing food items of a high standard and consistent quality.
• Demonstrates attention to detail to ensure accuracy and consistency in all work performed.
• Adapts to changing priorities and operational requirements while maintaining food quality and performance standards.

Time-Management

• Maintains composure and professionalism during busy service periods and high-pressure situations.
• Effectively manages multiple responsibilities simultaneously in a fast-paced kitchen environment while maintaining high standards of food quality and presentation.
• Effectively manages competing demands with clear communication between kitchen/coffee shop team, Executive Chef and Hospitality Manager as necessary

Maintaining Stock Levels

• Raising requisitions to ensure that stations are fully stocked with necessary food items.
• Support controls to minimize food and supply waste.
• Exercise portion control for all items prepared.
• Receive, inspect and store stock deliveries according to food safety standards.
• Demonstrates an awareness of cost control and resource utilization in day-to-day activities
• Assist in the monitoring and controlling food and labour costs.

Health and Safety Administration

• Strictly adhere to health and safety regulations when it comes to food storage, handling and preparation.
• Ensure overall cleanliness of the kitchen.
• Ensure that all staff follow personal hygiene and sanitation procedures
• Report health and safety hazards immediately
• Report damaged or defective equipment and ensure that all kitchen equipment is correctly maintained

Leadership

• Support the Executive Chef in monitoring and overseeing duties of cleaning staff (contractors).
• Support the Executive Chef in supervising overall kitchen operations to ensure efficient service delivery, including but not limited to kitchen and coffee shop staff attendance, time-keeping and related matters.
• Act as a point of call for the resolution of any operational issues that may arise
• Support the Executive Chef in implementing operational improvements
• Lead by example by maintaining professional standards and behavior
• Demonstrates a willingness to assist the team during peak periods or staffing shortages
• Takes accountability for own work and follows through on commitments.
• Identifies and resolves routine problems, escalating more complex issues where appropriate.

Relationship Building

• Develop and maintain relationships with levels of staff as a trusted team resource.
• Maintain strong working relationships with and have open and transparent communication between all members of the team
• Deliver exceptional customer service to both internal and external clients
• Respond professionally to Client Feedback and assist in resolving food related concerns.
• Develop and maintain relationships with vendors to ensure quality of service delivery
• Maintains a professional attitude, appearance, and conduct when interacting with colleagues, suppliers, and clients.

Competencies

Achievement Orientation

Continuous Learning

Resilience

Teamwork

Concern for Safety

Planning and Organizing

Resource Management

“Bowmans is committed to achieving the objectives set in its transformation charter, and the targets in its employment equity plan. All recruitment decisions will be taken with due consideration being given to these objectives”.