Sous Chef

Phoenix Recruitment Limited; Rosebank; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Phoenix Recruitment Limited in Rosebank, South Africa, is seeking a Head Chef to lead daily kitchen operations and mentor junior chefs while ensuring exceptional food quality and presentation.

The role requires a formal culinary qualification, 3+ years in a high-end dining venue, HACCP knowledge, and the ability to work under pressure to deliver guest satisfaction.

Qualifications

• Formal culinary qualification required.
• Grade 12 or equivalent.
• 3+ years in high-end dining venue.
• Excellent cooking and leadership skills.
• Strong organizational and planning ability.
• Food safety and cost control knowledge.
• Able to work under pressure in a fast-paced environment.
• Proven leadership experience.

Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Assist Head Chef with menu development and costing.
• Collaborate on innovative menus using local and seasonal ingredients.
• Coordinate and supervise kitchen staff for smooth operations.
• Maintain HACCP compliance and a clean kitchen environment.

Skills

Leadership

Cooking

Communication

Teamwork

Education

Formal culinary qualification

Grade 12

Job description

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.