Senior Sous Chef
5 days ago
The Sous Chef supports the Head Chef in leading day-to-day kitchen operations, ensuring consistent quality and a seamless dining experience across the estate's culinary offerings. The role requires creativity, precision, and a deep respect for local ingredients and the estate's winemaking heritage.
Minimum Requirements- Formal culinary qualification.
- Minimum 3 years' experience as Sous Chef or Senior Chef de Partie in a fine dining or luxury establishment.
- Strong leadership, organizational, and technical cooking skills.
- Passion for wine, sustainability, and local ingredients.
- Ability to work under pressure while maintaining high standards
Kitchen Operations
- Assist in daily kitchen management, including staff supervision, prep schedules, and service coordination.
- Ensure that all dishes meet Blaauwklippen's quality standards for presentation, taste, and timing.
Menu Support & Execution
- Work alongside the Head Chef to execute seasonal menus that highlight local, sustainable produce.
- Maintain consistency in recipes, portion control, and plating.
Leadership & Training
- Supervise and motivate the kitchen team, ensuring continuous training and professional development.
- Promote a positive, collaborative working environment.
Stock & Cost Control
- Oversee ordering, receiving, and stock rotation to reduce waste and control costs.
- Ensure accurate recipe costings and efficient use of ingredients.
Hygiene & Safety
- Uphold the highest food safety and sanitation standards according to HACCP and health regulations.
- Conduct regular kitchen inspections and maintain hygiene logs.
Collaboration & Communication
- Liaise closely with the Head Chef, F&B, and Front of House teams to ensure smooth service and guest satisfaction.
- Support functions, private dining, and estate events as required.
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