An iconic 5* Hotel seeks a Sous Chef to work alongside the Snr Sous Chef & 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
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;