Junior Sous Chef (Classic / Fine Dining)

We are now accepting applications for a Junior Sous Chef in our classic dining restaurant someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations. The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients. The position requires that the candidate have a minimum qualification of Grade 12 (or equivalent NQF 4 certificate) and 6 months formal chefs training, coupled with at least 5 years experience as Chef De Partie in a 4*/5* environment. Your experience in fine dining, knowledge of food ordering and costing and computer literacy on MS Office is essential. A Chefs Diploma, HACCP and working knowledge on SAP will be an advantage. You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. Duties include, but are not limited to: Food delivery top quality food to guests; interact with guests when required; ensure outlet receive food as per requirements & plan, assist in menu planningFood costs monitor & maintain expenses within budget; portion sizesManagement of staff performance management, training, motivation, discipline, optimal staff compliment (rosters & recruitment)Stock control par stock maintained; daily ordering; food and equipment countsCross functional integration interdepartmental communication to anticipate & ensure guest satisfaction e.g. attend function sheet meetingsAdverse working conditions: Must be prepared to work weekends & Public holidays;Must be prepared to work shifts. If you believe you have suitable experience and qualifications, please apply online. Application Process:Closing date: 26 September 2024Where to apply: You can apply online at