Sous Chef

Roles 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.
• 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.

Desired candidate profile

Collaboration with Front-of-House:
Communication with Service Staff: Liaise with the front-of-house staff (e.g., servers and restaurant managers) to ensure that customer orders are accurate and delivered on time. This requires good communication, especially when there are special requests or changes to orders.
Managing Food Delivery to the Dining Area: Ensure that dishes are sent out to the dining area promptly and are of the highest quality when they arrive at the table. Oversee the plating process to ensure the food is visually appealing.
Managing Shift and Service Timing:
Managing Service Flow: Ensure that food is prepared and served efficiently during service, keeping track of orders, ensuring that each dish is prepared in a timely manner, and that everything is ready for service when needed.
Time Management: During busy shifts, ensure that orders are completed quickly without sacrificing quality. Prioritize tasks based on urgency, ensuring that each dish is prepared on time.
Skills and Qualities Required:
Culinary Expertise: Strong knowledge of cooking techniques, food preparation, and presentation. A Sous Chef must have proficiency in all aspects of kitchen operations.
Leadership and Team Management: Ability to lead and motivate kitchen staff, manage their workload, and address any performance issues. Strong communication and interpersonal skills are necessary for managing teams effectively.
Time Management: Ability to manage time efficiently, especially during peak hours, ensuring that food preparation and service run smoothly.
Attention to Detail: Precision in food preparation, presentation, and maintaining consistent quality throughout the meal preparation process.
Problem Solving: Ability to handle unexpected issues, such as last-minute changes to orders or equipment malfunctions, while maintaining composure and finding solutions.
Creativity: The ability to contribute to menu development and adapt dishes to meet customer preferences or dietary restrictions.
Multitasking: Ability to manage multiple tasks and stations during busy service periods, ensuring that the kitchen operates efficiently.