Job Description

Closing Date: 2024-11-17Job Type: PermanentJob Level: SeniorExperience: Between 3 - 5 YearsEE/AA: NoSummarySous Chef - High-end Restaurant - StellenboschJoin our client's esteemed culinary team in Stellenbosch as a Sous Chef and embark on an exhilarating journey in the realm of high-end dining. This pre-opening opportunity offers a competitive salary of R24000 plus tip sharing, with an immediate start date. Under the mentorship of a Michelin Star Executive Chef, you'll contribute to crafting exceptional dining experiences, while honing your skills in a casual yet sophisticated setting. This role presents a pathway towards the Head Chef position, making it ideal for ambitious individuals eager to excel in the culinary world.Description

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and presentation.
• Ensure that all dishes are prepared according to high-quality standards and in a timely manner.
• Collaborate with the culinary team to develop and refine menu offerings, taking into account seasonal ingredients and customer preferences.
• Supervise and train kitchen staff, providing guidance and support to ensure consistency and excellence in execution.
• Monitor inventory levels and order supplies as needed, while maintaining cost control measures.
• Uphold strict food safety and sanitation protocols to ensure a clean and hygienic kitchen environment.
• Foster a positive and collaborative work culture, promoting teamwork and effective communication among staff members.
• Assist in administrative tasks, such as scheduling, budgeting, and menu planning, as required.

Minimum RequirementsRequirements:

• Previous experience in high-end restaurants, ideally with a focus on casual dining.
• Demonstrated ability to meet and exceed the exacting standards set by an Executive Chef.
• Energetic, creative, and proactive approach to culinary innovation.
• A passion for growth and development within a Michelin Star environment.
• Strong leadership skills and the ability to thrive in a fast-paced kitchen environment.

Minimum Qualifications:

• Proven experience as a Sous Chef or equivalent role.
• Culinary qualification from a recognized institution.
• Knowledge of food safety and sanitation regulations.
• Proficiency in menu planning, recipe development, and cost control.
• Excellent communication and teamwork skills.

BenefitsTip Sharing

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