Sous Chef (Cape Town)

Newrest; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

Newrest is seeking a skilled kitchen manager in Cape Town, South Africa, responsible for overseeing food preparation and ensuring compliance with quality and safety standards. The role involves guiding staff, managing schedules, and maintaining kitchen equipment. Candidates should have a strong background in kitchen operations and food safety.

Key responsibilities include monitoring food presentation, coordinating with departments, and preparing forecasts for raw materials. Newrest offers a dynamic working environment focused on quality and efficiency.

Qualifications

• Experience in food preparation and kitchen management.
• Knowledge of food safety and quality standards.
• Ability to supervise and train kitchen staff.

Responsibilities

• Ensure quality and presentation of food as per client specifications.
• Monitor staff performance and coordinate work.
• Maintain compliance with company's quality and safety policies.
• Prepare monthly forecasts for raw materials.

Skills

Food safety knowledge

Kitchen management

Staff supervision

Menu planning

Problem-solving

Job description

• Ensure that the utmost care is taken during preparation of food, taking into account, taste, quality, garnishing, and presentation as per client specification.
• Guide, assist and monitor the performance of assigned sections during the shift.
• Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with Company’s Quality and Food Safety Policy.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, etc.
• Maintain wastage records and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
• Ensure that kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
• Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions.
• Coordinate with other departments as necessary in order to complete assigned work;
• Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
• To actively participate in menu presentations.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.