Head Chef & Sous Chef

Bga Recruitment; Pretoria; On-site; ZAR 180 000 - 300 000; Full time

Job summary

A prestigious restaurant seeks two experienced chefs, including Sous Chef and Executive Chef, to join their service-oriented team in Pretoria. The ideal candidates will have a passion for culinary arts with specialized experience in Asian cuisine, particularly Vietnamese. Key responsibilities include food preparation for a large restaurant, stock management, and maintaining high standards of hygiene and presentation. A minimum of 5 years' culinary experience is required, along with a driver's license and personal transport.

Qualifications

• 5 years of experience in a culinary environment.
• Drivers license with own transport required.
• Asian and Vietnamese cooking experience is a bonus.

Responsibilities

• Plan and prepare food for a 200-seater restaurant.
• Manage stock levels and conduct spot checks.
• Plan meals and create new menus.
• Maintain high hygiene and presentation standards.

Skills

Knowledge of food and beverage environment

Good computer skills (MS Office)

Ability to multitask under pressure

Professionalism

Organizational skills

Team player

Proactivity

Education

Matric / Diploma in Culinary Skills or equivalent

Job description

A vacancy exists for two experienced Chefs for a prestigious restaurant.

Our client is looking for an energetic and passionate individual who will support our service-orientated team.

Sous Chef and Executive Chef

Asian experience

Vietnamese experience a bonus

Must be able to cater for 200 seater restaurant

Qualifications

Matric / Diploma or qualification in Culinary Skills or equivalent (preferred).

Minimum / Previous experience

• Knowledge of the food, beverage and banqueting environment
• 5 years’ Experience
• Good computer skills (MS OFFICE)
• Must be able to work flexible hours when necessary and able to multitask under pressure
• Drivers licence with own transport

Personal skills and attributes : Professional, Organized, Team Player and Proactive

Key responsibilities

• Planning and preparation of food.
• Stock management: Awareness of stock levels, keeping stocks to a minimum level, spot checks.
• Kitchen administration: Plan meals and menus, create new menus and dishes, and maintain high standards of existing menus and meals.
• Professional appearance of self and presentation of area of responsibility, including hygiene and maintenance.