Sous Chef - High-End Restaurant - Stellenbosch

Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and presentation. Ensure that all dishes are prepared according to high-quality standards and in a timely manner. Collaborate with the culinary team to develop and refine menu offerings, taking into account seasonal ingredients and customer preferences. Supervise and train kitchen staff, providing guidance and support to ensure consistency and excellence in execution. Monitor inventory levels and order supplies as needed, while maintaining cost control measures. Uphold strict food safety and sanitation protocols to ensure a clean and hygienic kitchen environment. Foster a positive and collaborative work culture, promoting teamwork and effective communication among staff members. Assist in administrative tasks, such as scheduling, budgeting, and menu planning, as required. Requirements: Previous experience in high-end restaurants, ideally with a focus on casual dining. Demonstrated ability to meet and exceed the exacting standards set by an Executive Chef. Energetic, creative, and proactive approach to culinary innovation. A passion for growth and development within a Michelin Star environment. Strong leadership skills and the ability to thrive in a fast-paced kitchen environment. Minimum Qualifications: Proven experience as a Sous Chef or equivalent role. Culinary qualification from a recognized institution. Knowledge of food safety and sanitation regulations. Proficiency in menu planning, recipe development, and cost control. Excellent communication and teamwork skills. Between 3 - 5 Years
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