Sous Chef

1. Assist the Senior Sous Chef with daily kitchen operations and lead the team when needed.
2. Train and mentor Senior Sous chefs, Chef de parties, Demi Chefs, Commis Chefs, and Trainees in techniques, equipment, and dish preparation.
3. Prepare and cook dishes according to recipes and quality standards.
4. Supervise a kitchen station, ensuring readiness and smooth service.
5. Ensure food safety, hygiene, and cleanliness standards are followed.
6. Monitor food quality, portion sizes, and presentation.
7. Manage and control stock within the section, ensuring sufficient supplies are available.
8. Communicate effectively with the sous chef, head chef, and front-of-house staff to coordinate timing and order execution.

Minimum Requirements:

• Matric required and a culinary or recognised qualification from a South African or International Educational Institution (advantageous) NQF Level 4-5
• Chef apprenticeship
• At least 2-3years experience in a similar role in a busy, up-market establishment.
• Flexible to work shifts in multiple sections
• Proficient use of kitchen technology
• Satisfactory criminal record, subject to assessment of the nature, severity, relevance, and recency of any offence.