Minimum Requirements    
Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture – able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building – network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 3 years’ management and professional cookery experience – Essential
• Minimum of 5-8 years’  experience as a Sous Chef
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities    

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day’s requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.