Sous Chef

Duties: To ensure the efficient and profitable running of the kitchen under the leadership of the Executive Chef. Versatile and able to work all sections Must be consistent in delivering exceptionally high-quality meals in a fast-paced environment. Being actively involved in menu development and be up to date with latest food trends. Working closely with Executive Chef in creating and elevating all aspects of the culinary experience. Ability to develop, train and inspire a diverse team of junior chefs. Being pro-active in managing food control systems to ensure margins are maintained. Requirements: Grade 12 Formal Professional Cookery or Culinary Arts Diploma from a reputable institution required. The ideal candidate is a passionate, creative, and seasoned chef At least 3 years related experience as a Sous Chef in a high-end establishment Strong level of professionalism Motivated and Goal driven High level of Food Hygiene & Food Safety Consistency in producing dishes Creative and Innovative Exceptional with stock control, stock rotation and minimising waste a la Carte & Banqueting experience Be able to manage a team in the absence of the Executive Chef

Location: St. Francis Bay, ZA

Posted Date: 4/26/2025