Sous Chef

Duties: To ensure the efficient and profitable running of the kitchen under the leadership of the Executive Chef.Versatile and able to work all sectionsMust be consistent in delivering exceptionally high-quality meals in a fast-paced environment.Being actively involved in menu development and be up to date with latest food trends.Working closely with Executive Chef in creating and elevating all aspects of the culinary experience.Ability to develop, train and inspire a diverse team of junior chefs.Being pro-active in managing food control systems to ensure margins are maintained. Requirements: Grade 12At least 3+ years related experience as a Sous Chef in Hot Kitchen in 5* establishments.Formal Professional Cookery or Culinary Arts Diploma from a reputable institution required.The ideal candidate is a passionate, creative, and seasoned chef with a strong background in fine dining.Strong level of professionalism