Sous Chef

Limpopo, South Africa

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Key Responsibilities:

Collaborative Menu Development: Assist the Head Chef in creating innovative, seasonal menus that reflect fine dining standards.
Staff Leadership: Oversee and mentor kitchen staff, ensuring each dish is prepared with precision and presented to the highest quality.
Operational Excellence: Manage inventory, monitor supplies, and maintain strict cost controls while upholding fine dining presentation and service standards.
Quality & Safety: Ensure compliance with rigorous food safety, hygiene, and sanitation protocols.
Creative Innovation: Collaborate closely with the culinary team to develop seasonal specials and refine plating techniques that align with fine dining aesthetics.
Event Support: Assist in managing special events and high-volume service periods with attention to detail and excellence.

Qualifications & Skills:

Experience: Proven experience as a Sous Chef or in a similar role within a fine dining environment.
Training: Formal culinary training or equivalent professional experience in high-end kitchens.
Leadership & Organization: Excellent leadership, organizational, and communication skills.
Technical Expertise: Strong understanding of advanced kitchen operations, modern cooking techniques, and fine dining presentation standards.
Performance Under Pressure: Ability to perform exceptionally well under pressure and multitask in a fast-paced setting.
Creativity: A creative and proactive approach to culinary innovation and excellence.

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