Sous Chef

Phoenix Recruitment; Stellenbosch; On-site; ZAR 180,000 - 320,000; Full time

Job summary

The Japanese Fine Dining Restaurant near Stellenbosch is seeking a Sous Chef to work with the Head Chef and lead daily kitchen activities.

You will oversee staff, assist menu preparation, maintain food quality and freshness, and ensure consistency by following established recipes.

Qualifications

• Culinary Diploma required or equivalent professional qualification.
• Minimum 4 years in a senior chef role preferred.
• Strong leadership and staff management capabilities.
• Excellent written & oral communication skills.
• Willingness to work evenings, weekends and public holidays.

Responsibilities

• Manage and lead the kitchen staff in the head chef's absence.
• Provide guidance on line cooking, food preparation and dish plating.
• Oversee stock control and ingredients organization.
• Enforce FIFO and ensure proper dating for quality assurance.
• Maintain clean and stocked stations before and during peak hours.
• Train and assess staff performance on the job.
• Manage food ordering and budgeting to minimize waste.
• Ensure all dishes meet quality and restaurant standards.
• Collaborate with head chef on menu creation and changes.
• Monitor health and safety compliance and staff rosters.
• Ensure dishes are prepared with correct temperature and presentation.

Skills

Leadership and management

Teamwork

Excellent communication

Attention to detail

Customer-service skills

Basic computer skills

Education

Culinary Diploma

Job description

Japanese Fine Dining Restaurant based close to Stellenbosch is looking for a Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness. Providing meal quality and consistency by following designated recipes.

Duties

• Manage and lead the kitchen staff in chef’s absence
• Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Train and assess staff on the job
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability and training opportunities
• Assists head chef with menu creation
• Monitor and maintain health and safety
• Maintain staff and leave rosters
• Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature

Requirements

• Culinary Diploma
• Preferably +/- 4 years previous in a senior chef role
• Own transport with valid driver’s license
• Leadership and management skills
• Able to work in a team
• Basic computer skills (word, excel, outlook)
• Exceptional customer-service skills
• Excellent written & oral communication skills
• Strong organizational skills
• Attention to detail
• Availability to work within opening hours (e.g. evenings, public holidays, weekends)