We are looking for a Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness. Providing meal quality and consistency by following designated recipes.
RESPONSIBILITIES:
Manage and lead the kitchen staff in the Head Chef's absence;
Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating;
Oversees and organizes kitchen stock and ingredients;
Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance;
Keeps cooking stations stocked, especially before and during prime operation hours;
Train and assess staff on the job;
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concerns;
Supervises all food preparation and presentation to ensure quality and restaurant standards;
Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities;
Assists the Head Chef with menu creation;
Monitor and maintain health and safety;
Maintain staff and leave rosters;
Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements;
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
REQUIREMENTS:
Culinary Diploma;
Preferably +/- 4 years previous in a senior chef role;
Own transport;
Leadership and management skills;
Able to work in a team;
Basic computer skills (word, excel, outlook);
Excellent written & oral communication skills;
Strong organizational skills;
Attention to detail;
Availability to work within opening hours (e.g., evenings, public holidays, weekends);
Ability to work under pressure;
Creative problem-solving skills;