Sous Chef

SUMMARY:
Our Client is looking for a Sous Chef  to Join their team

POSITION INFO:
Area: Hoedspruit

Our client is looking a Sous Chef to join their organisation.

Requirements:

• Assist the Head Chef in menu planning, recipe development, and food costing to ensure profitability and customer satisfaction.
• Supervise and coordinate kitchen staff, including line cooks, prep cooks, and kitchen assistants, to ensure smooth and efficient operations.
• Oversee food preparation and cooking, ensuring that high-quality standards are maintained and all dishes are prepared according to recipes and presentation guidelines.
• Train and mentor kitchen staff, providing guidance on culinary techniques, safety procedures, and kitchen hygiene standards.
• Monitor inventory levels and order kitchen supplies, ingredients, and equipment as needed to maintain efficient operations.
• Ensure compliance with all health and safety regulations and sanitation standards in the kitchen.
• Assist with scheduling staff and managing labour costs to optimize staffing levels while maintaining productivity.
• Collaborate with the Head Chef to develop daily specials, seasonal menus, and themed events to attract and retain customers.
• Handle administrative tasks, such as inventory management, food cost analysis, and reporting, to support the efficient operation of the kitchen.
• Maintain a clean, organized, and well-equipped kitchen environment at all times.

• Proven experience as a Sous Chef or senior line cook in a high-volume restaurant or catering operation.
• Tertiary Education in Culinary studies
• Strong knowledge of culinary techniques, food preparation methods, and kitchen management principles.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire kitchen staff to achieve culinary excellence.
• Ability to work effectively as part of a team in a fast-paced environment, with a focus on delivering high-quality food and exceptional customer service.
• Solid organizational and time-management skills, with the ability to prioritize tasks and manage multiple responsibilities simultaneously.
• Knowledge of food safety and sanitation regulations, with a commitment to maintaining a clean and hygienic kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the business.
• Creative flair and a passion for culinary innovation, with the ability to contribute ideas and collaborate on menu development.
• Proficiency in kitchen equipment operation and maintenance.