Sous Chef

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
• Experience in South African cuisine or work in South Arica with a strong background in fine dining and International cuisine
• Balance of creativity, precision and leadership with an emphasize on guest interaction
• Excellent knowledge of modern dishes and cooking techniques
• Strong organizational and multitasking skills
• Ability to lead and mentor a young team
• Preferably with experience in luxury international brands
• Qualification in Kitchen Production or Management will be an advantage
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Duties and responsibilities :

• Assist in managing the kitchen, leading team, and preparing technical dishes with large influences involving fermentation knowledge
• Ensure a seamless gust experience while working with the front-of-house team, maintain hygiene and safety standards in the kitchen and collaborate on menu development and contribute creative and innovative ideas
• Ensure efficient and high-quality food production that meets the needs of the restaurant
• Maintain par stock levels, monitor ingredient usage, and minimize food wastage
• Foster collaboration within the culinary department, leveraging collective knowledge to enhance operations. Mentor and coach colleagues to maximize engagement and ensure smooth functioning.
• Enforce strict adherence to hygiene and sanitation guidelines, overseeing proper handling, maintenance, and use of equipment and utensils
• Utilize multi-skilling, multi-tasking, and flexible scheduling techniques to maximize colleague productivity. This approach aims to meet the financial objectives of the department while exceeding guest expectations.