Sous Chef

JOB DESCRIPTION

The Sous Chef supports the Executive Chef in managing the kitchen's daily operations. This role involves supervising kitchen staff, ensuring the quality and presentation of dishes, managing inventory, and maintaining a clean and organized work environment. The Sous Chef plays a critical role in ensuring that the kitchen runs smoothly and that all culinary standards are met.  

RESPONSIBILITIES

• Oversee food preparation and cooking to ensure that dishes are prepared to the highest quality and meet presentation standards.
• Assist the Executive Chef in planning and executing the menu, including daily specials and seasonal dishes.
• Supervise and coordinate kitchen staff, including line cooks, prep cooks, and other kitchen personnel.
• Ensure that all kitchen areas are kept clean and organized, including proper cleaning and sanitizing of equipment and surfaces.
• Occasionally interact with guests to receive feedback and address special requests or dietary needs.
• Contribute to menu planning and recipe development based on seasonal ingredients and customer preferences.

REQUIREMENTS

• GRADE 12
• South African Passport
• Qualification in Hospitality
• Minimum of 3 years' experience as a Sous Chef or in a similar role within a high-volume or high-end kitchen.