Sous-Chef

Ingoodcompany; Gqeberha; On-site; ZAR 150,000 - 250,000; Full time

Job summary

An established industry player is seeking a dedicated Sous-Chef to assist in managing kitchen operations and food production. This role is vital for ensuring the highest food quality while adhering to cost control and profitability standards. You will work closely with the Head Chef to train staff, oversee food preparation, and maintain hygiene practices. If you are passionate about culinary excellence and thrive in a fast-paced environment, this opportunity is perfect for you. Join a team that values guest satisfaction and quality food service, and take your culinary career to the next level.

Qualifications

• Experience in kitchen supervision and food production is essential.
• Strong understanding of food quality and cost control.

Responsibilities

• Assist the Head Chef in daily kitchen operations and food production.
• Ensure food quality and proper staffing for all kitchen stations.
• Supervise staff training and maintain hygiene standards.

Skills

Food Quality Management

Kitchen Supervision

Budget Control

Hygiene and Sanitation Practices

Staff Training

Education

Culinary Arts Diploma

Job description

Primary Objective of Position

To assist the Head Chef in the supervision of the kitchen, and to participate in the food production. Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the units’ guidelines, the departmental business plan, and SG corporate guidelines, and service concepts

Sous-Chef Responsibilities include:

• Ensures the highest food quality appropriate to the market by assisting the Sous Chef in all areas of the kitchen
• Assists the Head Chef in the daily operation of the kitchen.
• Adheres to standards of food quality, preparation, recipes and presentation
• Ensures proper staffing and adequate supplies for all stations.
• Ensure constant on the job training of all staff to ensure that they can perform their function to standard and gain knowledge, exposure and personal growth.
• Supervisors the proper set up of each item on menus and ensures their readiness.
• Oversees the seasonings, portions and appearance of food service in operation.
• Stores unused food properly to minimise waste and maximise quality.
• Assists in budgetary and payroll expense control as required.
• Works closely with the chef de parties to ensure correct preparation and delivery times are kept and food quality is maintained.
• Assures proper safety, hygiene and sanitation practises are followed.
• Assists the Sous Chef in checking and ordering fresh products and dry storage items required by the kitchen.
• Encourages increased communication between kitchen production and service staff.
• Ensure readiness and makes priorities in case of last-minute changes to reservations
• Confers closely with the Sous Chef and takes every opportunity to become familiar with his/her position in order to ready fill in whenever required.
• Ensures correct menu costing to ensure maximum gross profit.
• Ensures that all stock is ordered to correct specification of quality, quantity and price