Sous Chef

A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : Market related START DATE : A.S.A.P / Immediate REQUIREMENTS: Culinary Diploma; Preferably +/- 4 years previous in a senior chef role; Own transport; Leadership and management skills; Able to work in a team; Basic computer skills (word, excel, outlook); Excellent written & oral communication skills; Strong organizational skills; Attention to detail; Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure; Creative problem-solving skills; DUTIES: Manage and lead the kitchen staff in the Head Chef's absence; Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating; Oversees and organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and address budgetary concerns; Supervises all food preparation and presentation to ensure quality and restaurant standards; Works with the Head Chef to maintain kitchen organization, staff ability and training opportunities; Assists the Head Chef with menu creation; Monitor and maintain health and safety; Maintain staff and leave rosters; Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements; Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. HOURS: Mon Sat, 12:00 14:30 & 18:30 20:00 Sun, 12:00 14:15 Public holidays