Job Description

Role Summary

To assist the Head Chef in managing the kitchen, ensuring the preparation of high-quality dishes, supervising kitchen staff, and maintaining efficient and effective kitchen operations.

Position: Sous Chef
Location: Magna The One, 16 Dennesig Street, Stellenbosch
Employment Start Date: 1-5 Business Days
Working Hours: 45 hours per week (Specified by the shift roster)
Days Off: Two days per week

Key Responsibilities

Kitchen Management

Assist in the overall management of the kitchen, ensuring smooth daily operations. Oversee the preparation, cooking, and presentation of dishes to meet the restaurant's standards. Ensure that all kitchen activities align with food safety and health regulations
Food Preparation and Quality Control

Prepare and cook dishes as needed, ensuring consistency in taste, presentation, and portion size. Assist in the development of new recipes and menu items, ensuring innovation and quality. Monitor food preparation to ensure high standards of quality and presentation.
Supervision and Leadership

Supervise and mentor kitchen staff, including Chef de Partie, Demi-Chef de Partie, and Commis Chefs. Provide training and guidance to help staff improve their skills and performance. Lead by example, setting the standard for kitchen discipline, punctuality, and professionalism.
Inventory and Stock Control

Assist in managing kitchen inventory, ensuring proper stock levels and minimising waste. Help with ordering supplies, checking deliveries, and ensuring proper storage and rotation of stock. Conduct regular stock checks and assist in maintaining accurate inventory records, and counting stock in the absence of a stock controller
Kitchen Hygiene and Safety

Ensure the kitchen is clean, organised, and adheres to health and safety standards, including HACCP and FIFO procedures. Enforce proper food handling, storage, and sanitation practices. Monitor kitchen equipment and ensure it is maintained and in good working condition.
Collaboration and Communication

Work closely with the Head Chef to plan and coordinate kitchen activities. Communicate effectively with kitchen staff and FOH team to ensure smooth service. Attend kitchen meetings and contribute to discussions on improving kitchen operations and menu offerings.
Deputising for Head Chef

Act as Head Chef in their absence, taking responsibility for all kitchen operations. Make decisions regarding kitchen activities, staff management, and service during the Head Chef's absence

Required Skills and Qualifications

Proven experience as a Sous Chef or in a similar role in a professional kitchen. Strong leadership and management skills. Excellent culinary skills and a comprehensive understanding of cooking techniques and kitchen equipment. Ability to work efficiently under pressure in a fast-paced environment. Strong communication and interpersonal skills. Commitment to maintaining high standards of food quality, hygiene, and safety.
Job Type: Full-time

Pay: R9000,00 per month

Ability to commute/relocate:

Stellenbosch, Western Cape (Stellenbosch, Cape Winelands): Reliably commute or planning to relocate before starting work (Required)
Experience:

Sous Chef: 5 years (Preferred)
Language:

English (Required)
Location:

Stellenbosch, Western Cape (Stellenbosch, Cape Winelands) (Required)
Work Location: In person

Application Deadline: 2025/02/08