Large Outsourcing Company requires the services of a Chef Tournant (Sous Chef): To provide an efficient and cost effective food service to the establishmentAccurate control and management of stockEnsure that all stocks are maintained to adequate levels according to Company standards, including food and operating equipment.Accurate control and management of food costAccurate control and management of assetsKnowledge of operational standards and procedures of a kitchen including preparation.Financial feasibility of menusManage customer/client relationshipsMaintain a good working relationship with Senior Chefs,Maintain 5 star service standards as set by the company and its client, Ensure that all menus are updated, paying special attention to seasonal availability.To ensure that all menus are calculated correctly to obtain maximum profit.To ensure staff training on portion controlTo ensure that hygiene standards are adhered to To keep abreast of food/market trendsEnsure high service levels are maintained in your outlet.Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations – ensure PAR levels check lists in place and adhered toMaintaining standards and monitoring at all times on displays and service.Check that your venue has cleaning programme in place & being adhered toReport all Maintenance and defects/malfunction of equipment to senior managementTo carry out any reasonable request by management in the functioning/ smooth running of the operation To be agile and assist at any adhoc/special functions, which may arise outside of normal working hoursRequirements:Matric qualification Tertiary education in Hospitality Hospitality experience (3 - 5 years) High attention to detailAn excellent command of the English languageComputer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook, knowledge of MC adv. )South-African citizenshipDriver’s license essentialSubmit CV with recent photo and references