Sous Chef

Stellenbosch
Salary: Market Related
Job Type: Permanent
Sectors: Hospitality
Reference: 10051

Apply before Mar 07 2025 | 59 Days left

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Vacancy Details

Employer: Exceed Human Resource Consultants

Food Production:
- Assist the Head Chef in planning and preparing a variety of menu items, including appetizers, entrees, desserts, and banquet dishes.
- Ensure the highest standards of food quality, presentation, and taste are consistently maintained.
- Supervise and guide junior kitchen staff in food preparation techniques.
- Monitor food inventory and ensure proper stock levels are maintained.
Kitchen Operations:
- Assist in the day-to-day operations of the kitchen, including food ordering, receiving, and storage.
- Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation regulations.
- Train and mentor junior kitchen staff on food safety and hygiene procedures.
- Assist in the development and implementation of new menu items and specials.
Team Leadership:
- Supervise and motivate the kitchen staff, ensuring a positive and productive work environment.
- Conduct regular team meetings and provide ongoing training and support.
- Assist in the recruitment and selection of kitchen staff.
- Address any staff concerns or disciplinary issues promptly and effectively.
Quality Control:
- Conduct regular quality control checks on food preparation and presentation.
- Ensure that all dishes are prepared and served according to established recipes and standards.
- Monitor food costs and identify opportunities for cost savings.
Communication & Collaboration:
- Communicate effectively with the Head Chef, front-of-house staff, and other departments.
- Collaborate with the Head Chef to develop and implement new culinary concepts and ideas.

Candidate Requirements

Proven experience as a Sous Chef or Chef de Partie in a high-volume, fast-paced kitchen environment.
Diploma or Degree in Culinary Arts or related field.
Strong culinary skills, including knowledge of various cooking techniques and cuisines.
Excellent organizational, time management, and problem-solving skills.
Ability to work effectively under pressure and meet deadlines.
Strong leadership, communication, and interpersonal skills.
Passion for food and a commitment to providing exceptional culinary experiences.
Experience in a fine dining or upscale restaurant environment is preferred.