Skilled Chef

Beyond Grad•Washington, DC

35d•ZAR 50,000 - ZAR 60,000•Onsite

About The Position

This placement opportunity is designed to train individuals for a Sous Chef role, encompassing various aspects of culinary operations, management, and financial oversight. The program is structured into several phases, including orientation, operational skills acquisition, management skills acquisition, financial management skills acquisition, and skills implementation. Throughout the program, participants will gain hands-on experience in kitchen station execution, menu item preparation, inventory management, cost control, team supervision, leadership, financial forecasting, and staff scheduling. The final phase focuses on applying and integrating these acquired skills in a practical setting, emphasizing leadership, efficiency, revenue generation, and customer service.

Requirements

Completion of an orientation phase covering company, community, payroll, and computer systems.
Acquisition of operational skills in kitchen stations, menu preparation, inventory, cost control, and food quality standards.
Development of management skills including team supervision, leadership, goal setting, and kitchen operations oversight.
Understanding of financial management concepts, including food and payroll cost control, financial forecasting, and reporting.
Ability to schedule staff for optimal coverage and cost efficiency.
Application and integration of acquired skills in a practical setting, focusing on leadership, efficiency, revenue generation, and customer service.

Responsibilities

Receive an orientation to the company and local community, including learning about customers, culture, business strategies, payroll, local training areas, housing, transportation, and computer systems.
Learn to plan, organize, and execute operations at individual kitchen stations.
Participate in the preparation of a wide variety of menu items according to prescribed recipes.
Learn processes for maintaining inventories, correct pricing, cost controls, requisitioning, and issuing supplies.
Assume oversight of food production in individual stations.
Make recommendations for maintenance, repair, and upkeep of the kitchen and equipment.
Visually inspect, select, and use only the freshest food products of the highest standard in the preparation of all menu items.
Supervise culinary team members and oversee the processes to prepare, cook, and present high-quality food items according to standard recipes.
Set goals for team members and apply accountability methods.
Learn leadership skills to effectively motivate a team of culinary staff.
Ensure compliance with sanitation and safety codes.
Learn methods for menu planning and related production activities.
Assign specific duties to employees for efficient operation of the kitchen.
Learn various financial concepts related to culinary management.
Learn methods to control food costs and payroll costs of various kitchen outlets to achieve maximum profitability.
Learn to prepare financial forecasts and assist in preparing financial reports, including profit and loss statements.
Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
Implement and build upon skills acquired during previous phases, including leading and mentoring, improving organizational efficiency, time management, planning, organization, revenue generation, cost control, and decision-making.
Provide excellent customer service.