Sous Chef Full Time Jobs Permanent Jobs

Sous Chef – Knysna.

We are seeking a proactive and detail-oriented professional dedicated to upholding our culinary standards and fostering a positive and productive kitchen ambiance.

As a Sous Chef, you will hold a pivotal position in the daily kitchen operations, collaborating closely with the Head Chef to create a seamless dining experience for our patrons.

This multifaceted role demands outstanding organizational acumen, a meticulous attention to detail, and adept leadership to efficiently manage and guide kitchen activities. An unwavering dedication to upholding our brand reputation, Ethos, and Values is essential in this capacity.

Minimum Requirements:

• A minimum of 5 years experience as a Sous Chef or similar role within the culinary industry.
• Thorough understanding of kitchen operations, food preparation, and plating standards.
• Strong leadership and management skills to oversee kitchen staff effectively.
• Exceptional communication skills to interact with team members, suppliers, and customers.
• Proficiency in implementing and enforcing kitchen policies, procedures, and standards.
• Ability to create positive working environments, ensuring employee productivity and engagement.
• High standards of personal hygiene and uniform compliance.
• Familiarity with food inventory management and seasonally adjusted quantities.
• Ability to step up and manage the kitchen in the absence of the Head Chef.
• Adherence to health and safety regulations and commitment to maintaining high levels of
• cleanliness and hygiene.
• Detail-oriented mindset to accurately follow recipes and standards.
• Flexibility to adapt to varying demands and situations in a fast-paced kitchen environment..

Duties and Responsibilities:

Operational Management:

• Collaborate with the Head Chef to coordinate kitchen activities and maintain a well-organized and efficient operation.
• Ensure staff adherence to schedules and manage discipline and order during working hours.
• Maintain high levels of personal hygiene and uniform standards.
• Take charge of the kitchen and staff when the Head Chef is off-duty.
• Maintain adequate stock levels of perishable and non-perishable items as per seasonal requirements.

Food Preparation and Plating:

• Assist in food preparation and uphold plating standards consistently.
• Ensure accurate portioning and presentation of dishes according to established guidelines.
• Facilitate smooth kitchen output during service hours, adhering to recipe consistency.
• Collaborate with the executive chef to diversify menus while aligning with the restaurant’s vision.
• Develop tasting menus for special events and occasions.
• Aid in purchasing and proper storage of food items.
• Liaise with Front of House regarding bookings and business requirements.

Administrative and Financial Responsibilities:

• Maintain accurate records of wastage, transfers, and administration tasks.
• Monitor daily variances and prepare stock level reports.
• Check invoices upon arrival for quality and quantity.
• Conduct thorough flight checks prior to each shift, ensuring quality and quantity standards.

Health and Hygiene:

• Uphold high hygiene and food safety standards throughout food preparation processes.
• Ensure proper maintenance of professional equipment and address malfunctions promptly.
• Keep kitchen and food storage areas clean, organized, and hygienic.
• Maintain equipment in safe working conditions.
• Implement proper date labeling and hygienic sealing of perishables.