Sous Chef

Phoenix Recruitment; Johannesburg; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Phoenix Recruitment is assisting a Fine Dining Restaurant in Rosebank to recruit an experienced Sous Chef to lead daily kitchen operations and uphold the highest standards of presentation.

You will mentor junior chefs, manage stock and costing, develop menus, and ensure HACCP compliance while delivering exceptional guest satisfaction in a fast-paced environment. This role requires a formal culinary qualification and 3+ years in a high-end setting.

Qualifications

• Grade 12 is required.
• A formal culinary qualification is required.
• At least 3+ years’ experience in a high-end dining venue or restaurant.
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive, dependable and team focused.
• Passionate about culinary excellence and adaptable under pressure.
• Proven leadership experience.
• Ability to work well under pressure in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• Stock procedures and control knowledge.
• Knowledgeable of dietary and religious requirements.

Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Assist the Head Chef in overseeing day-to-day culinary operations.
• Prepare and cook dishes to the highest standards with creativity.
• Collaborate with the culinary team to develop innovative menus.
• Coordinate and supervise kitchen staff for smooth operations.
• Train and mentor junior chefs, promoting skill development.
• Adhere to HACCP and maintain a clean kitchen environment.

Skills

Leadership

Cooking

Food Safety

Cost Control

Time Management

Communication

Team Leadership

Menu Development

Stock Control

Dietary Knowledge

Education

Grade 12

Formal culinary qualification

Job description

Fine Dining Restaurant based in Rosebank is looking for an experienced Sous Chef.

Duties:

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Assist the Head Chef in overseeing the day-to-day culinary operations ensuring exceptional food quality and presentation.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.

Requirements:

• Grade 12
• A formal culinary qualification
• At least 3+ years’ experience in a high-end dining venue or restaurant
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Knowledge of food safety and cost control.
• Assertive, dependable and team focused.
• Passionate about culinary excellence.Adaptable and composed under pressure.
• Proven leadership experience.
• Ability to work well under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• A commitment to delivering exceptional guest satisfaction.
• Good understanding of food and wine trends.
• In depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever-changing environment.