Looking for a well-rounded Sous Chef for an upmarket restaurant based in Cape Town City Centre.Job Duties & Requirements:Strong leadership qualities needed to help manage all departments in the kitchen.Great communication and management skills to ensure a smooth running operation for both Back of House and Front of House.The ability to delegate and assign daily food preparation and duties, and ensure quality is always maintained to the highest standard.Following the instructions and recommendations from the immediate superiors to complete daily, weekly or monthly tasks.The ability to manage, work and train in all sections in the kitchen - Hot, cold and pastry.Coordinates daily tasks with the Head chef.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.The ability to develop new recipes and menu ideas to fit the style of the restaurant.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Experience in ordering stock, maintaining par levels, monthly stock take and inputting stock take.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Experience in updating recipe cards and costing recipes.Full awareness of all menu items, recipes, methods of production and presentation standards.Follows correct procedures for good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure a safe and friendly working environment.Personally responsible for hygiene, safety and correct use of equipment and utensils, and ensuring all staff members adhere to the same standards.Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.Checks periodically expiry dates and proper storage of food items in the section. Continual FIFO and correct stock rotation at all times.Consults daily with Restaurant managers and Executive Chef on the daily requirements, functions and also about any last minute events.Guides and trains the all staff regularly to ensure high motivation and economical working environment.Should be able to set an example to others for personal hygiene and cleanliness on and off duty.Daily feedback collection and reporting of issues as they arise.Assess quality control and adhere to restaurants service standards.Carry out any other duties as required by management.At least 2-3 years in a similar role required.Job Types: Full-time, PermanentAbility to commute/relocate:Cape Town, Western Cape: Reliably commute or planning to relocate before starting work (Required)Language:English (Required)Shift availability:Day Shift (Required)Night Shift (Required)Job Types: Full-time, Permanent#J-18808-Ljbffr
