Souschef

Position Overview

The Sous Chef supports the Head Chef in managing and leading the kitchen team ensuring exceptional food quality hygiene standards and kitchen operations. The role is pivotal in executing a la carte menus maintaining kitchen inventory and overseeing staff training and development. The Sous Chef also deputises in the absence of the Head Chef and ensures smooth day-to-day kitchen operations aligned with company standards.

Key Objectives

• Supervise and participate in the preparation and cooking of all food items.
  

• Manage the Pass during service upholding food quality and presentation standards.
  

• Oversee kitchen and food service for events maintaining consistent quality.
  

• Collaborate with the Head Chef in procurement and placing orders.
  

• Receive and inspect stock ensuring quality and correct quantities.
  

• Implement and manage an efficient food storage system.
  

• Assist with food cost control and maintaining budget targets.
  

• Contribute to menu planning considering trends seasonality and cost.
  

• Foster a high-performing team culture through guidance and mentorship.
  

Core Responsibilities and Tasks

• Secure and properly store food with accurate record-keeping and spot checks.
  

• Enforce hygiene and safety standards through regular inspections and training.
  

• Plan production processes to optimize energy and reduce waste.
  

• Conduct quality checks of buffet displays and gather guest feedback.
  

• Minimize food wastage and ensure proper hygiene is followed.
  

• Carry out accurate food and operational equipment (OE) counts and assist with variance reports.
  

• Support staff training and development; ensure training plans are in place.
  

• Lead onboarding and induction of new staff members.
  

• Report any equipment issues to appropriate personnel.
  

• Maintain safety and fire prevention procedures.
  

• Ensure cleanliness and hygiene across all kitchen areas.
  

• Oversee personnel scheduling and duty allocation based on business needs.
  

• Attend daily operational briefings and communicate relevant updates.
  

• Collaborate with maintenance on kitchen equipment issues and follow-up actions.
  

Requirements

Job Knowledge

• Leadership skills with an ability to manage teams effectively.
  

• Creative and innovative with food and menu planning.
  

• High attention to detail and strong standards.
  

• Well-rounded culinary knowledge across cold kitchen hot kitchen and pastry.
  

Job-Related Skills

• Articulate and confident when interacting with guests.
  

• Strong a la carte and plating skills.
  

• Responsible ethical and disciplined.
  

• Proficient in recipe and food costings.
  

Job Experience

• 3 to 4 years experience in a similar role or at a senior Chef de Partie level.
  

Education

• Matric / Grade 12.
  

• Culinary arts diploma or relevant certification.
  

Personal Requirements

• Team-oriented and collaborative.
  

• Able to work long hours night shifts and weekends as required.
  

• Trustworthy and reliable.
  

Benefits