Sous Chef

About the position

Our client is looking for a Sous Chef to join their team
Location: Franschhoek, Cape Town

Job Overview:

Are you a passionate and skilled Sous Chef looking to elevate your culinary journey? A dynamic kitchen team is seeking a dedicated professional where creativity, quality, and excellence are at the heart of everything.

Duties & Responsibilities:

• Manage kitchen shift operations and ensure compliance with all Food & Beverage and company policies, standards, and procedures.
• Assist Head Chef with all kitchen operations and preparation.
• Ensure that the highest standards of personal hygiene are maintained by all team members.
• Prepare and cook foods of all types, either on a regular basis or for special guest requests or events.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining how food should be presented and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Control cost by minimizing spoilage, waste, and exercising portion control.
• Operate and maintain all department equipment and report malfunctions.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Communicate performance expectations in accordance with job descriptions for each position.
• Identify the developmental needs of others and coach, mentor, or help improve their knowledge or skills.
• Attend training sessions or courses beneficial to the department upon request by the administration.
• Interact with guests to obtain feedback on product quality and service levels, resolving any complaints or issues.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and coaching when needed.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Attend and participate in all pertinent meetings.
• Have a good knowledge of all hotel facilities and be able to answer guest and staff questions quickly, politely, and helpfully.
• Demonstrate working knowledge of fire prevention and follow hotel evacuation plans.
• Train colleagues in safety procedures.
• Perform other duties as assigned by management.

Requirements:

• Matric.
• Diploma in Professional Cookery.
• Minimum 3 years of experience in a similar position in a 5-star restaurant.
• Able to demonstrate good written and verbal communication in English.
• Proficiency in the use of MS Office.

Desired Skills:

• Sous Chef
• Assistant Head Chef
• Deputy Chef