Sous Chef

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.

Qualifications:

- 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.