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.

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