Sous Chef

3 weeks ago

Pretoria, Gauteng, South Africa BGA Recruitment Full time

Job Title: Junior Sous Chef

We are seeking an experienced Sous Chef to join our prestigious restaurant team.

Key Responsibilities:

  • Assist with planning, organizing, directing and controlling the day-to-day running of the kitchen.
  • Ensure compliance with the correct food production schedule to maximize effectiveness and efficiency.
  • Stay up-to-date with daily production schedule updates by reviewing function sheets at the start of each shift.
  • Submit timely orders and requisitions for the next day's consumption based on the production schedule, adhering to set issuing times.
  • Offer suggestions for improving kitchen operations.
  • Ensure correct staffing levels in the kitchen, ensuring all staff start on time and wear the correct uniform.
  • Conduct corrective training for staff as needed.
  • Assist with recipe development as required by the Executive Chef.
  • Ensure all food is produced according to standardized recipes.
  • Be responsible for standard stock items and equipment, ensuring equipment is used as designed.
  • Maintain cleanliness and hygiene in the department area, adhering to set standards and health regulations.
  • Ensure safe working conditions for all staff in the kitchen.
  • Report and follow up on maintenance requirements.
  • Ensure proper receiving, storage, and rotation of products to maintain quality in the kitchen.
  • Follow established procedures and guidelines.
  • Minimize waste and maximize food usage through careful ordering, storage, and creative use of leftovers.
  • Conduct daily, weekly, and monthly food stocktakes.
  • Ensure food outlets are attractive and competitive to maximize sales.
  • Provide fast and efficient food service to customers.
  • Maintain high customer relations standards and escalate complaints to Senior Management.
  • Supervise and participate in food production and plating for all food service areas.
  • Recommend creative ideas for new dishes, presentation, food promotions, etc., to the Executive Chef.
  • Assist with accurate monthly stocktakes on operating equipment.

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