Junior Sous Chef - Centurion

BGA Recruitment; Pretoria; On-site; ZAR 25 000 - 45 000; Full time

Job summary

An established industry player is seeking an experienced Sous Chef to join their dynamic kitchen team. In this role, you will oversee daily kitchen operations, ensuring high standards of food quality and safety. You will assist in planning and organizing kitchen activities, manage staff, and contribute to recipe development. This is a fantastic opportunity to showcase your culinary skills in a prestigious restaurant environment while working alongside passionate professionals. If you have a flair for creativity and a commitment to excellence, this role is perfect for you.

Qualifications

• Experience in a professional kitchen environment.
• Strong leadership skills and ability to manage a team.

Responsibilities

• Assist in daily kitchen operations and staff management.
• Ensure compliance with food production schedules and hygiene standards.

Skills

Kitchen Management

Food Safety Compliance

Recipe Development

Staff Training

Inventory Management

Education

Culinary Arts Diploma

Tools

ERP System

Job description

A vacancy exists for an experienced Sous Chef at a prestigious restaurant.

Our client seeks an energetic and passionate individual to support the service-oriented team.

DESCRIPTION OF MAIN DUTIES :

1. Assist with planning, organizing, directing, and controlling the daily operations of the kitchen.
2. Ensure compliance with the food production schedule to maximize effectiveness and efficiency.
3. Monitor daily updates to the production schedule by checking all function sheets at the start of your shift.
4. Submit orders and requisitions for the next day's consumption based on the production schedule to stores via the ERP system, adhering to set issuing times.
5. Suggest improvements to kitchen operations.
6. Ensure proper staffing by verifying all kitchen staff start on time and wear the correct uniform.
7. Conduct corrective training for staff as needed.
8. Assist with recipe development as required by the Executive Chef.
9. Produce all food according to standardized recipes.
10. Manage stock items and equipment in your department, ensuring proper use and maintenance.
11. Supervise cleanliness and hygiene standards according to health regulations.
12. Maintain safe working conditions for all kitchen staff.
13. Report and follow up on maintenance requirements.
14. Oversee proper receiving, storage, and rotation of products to ensure quality.
15. Follow established procedures and guidelines of the restaurant.
16. Minimize waste and optimize food usage through careful ordering, storage, and creative use of leftovers.
17. Conduct accurate stock-takes daily, weekly, and monthly.
18. Keep all food outlets attractive and competitive to maximize sales.
19. Provide fast and efficient food service to members.
20. Maintain high standards in customer relations and escalate complaints to Senior Management.
21. Supervise and participate in food production and plating.
22. Propose creative ideas for new dishes, presentation, and food promotions to the Executive Chef.
23. Assist with monthly stocktaking of all operating equipment.