Sous Chef - Catering Operations

Placements24; Kempton Park; On-site; ZAR 240,000 - 360,000; Full time

Benefits offered by this job

Staff meals provided during shifts

On-the-job training and professional发展

Professional development opportunities

Competitive salary package

Job summary

Placements24 is seeking a skilled Sous Chef to join our bustling catering operations based in Tembisa. You will assist the Head Chef in day-to-day management, contribute to menu development, staff training, inventory control, and uphold kitchen hygiene to deliver high-quality dishes for events in the region.

The ideal candidate has formal culinary training and at least 3 years' experience in a high-volume catering or restaurant setting, strong leadership and communication skills, and thorough

Qualifications

• Formal culinary training or apprenticeship completed.
• Minimum 3 years' experience as Sous Chef or Senior Chef de Partie in high-volume catering/restaurant.
• Strong knowledge of cooking techniques, international cuisines, and food presentation.
• Proven leadership, communication, and organizational skills.
• Proficiency in food safety and sanitation regulations.
• Ability to work under pressure and meet tight deadlines.

Responsibilities

• Assist the Head Chef with menu planning, recipe development, and food costing.
• Supervise and train kitchen staff, ensuring adherence to culinary standards.
• Manage kitchen inventory, including ordering and waste control.
• Ensure high-quality food preparation and presentation.
• Maintain strict hygiene and sanitation in the kitchen.
• Lead the kitchen team in the Head Chef's absence.

Skills

Leadership

Communication

Organizational skills

Food safety

Working under pressure

Education

Formal culinary training / Apprenticeship

Job description

About the Role

Our client is seeking a skilled and motivated Sous Chef to join their bustling catering operations based in Tembisa. This role is crucial in supporting the Head Chef in the day-to-day management of the kitchen, ensuring the consistent production of high-quality dishes for various events. You will be involved in menu development, staff training, inventory management, and maintaining impeccable kitchen hygiene standards. The ideal candidate is passionate about culinary arts, possesses strong leadership capabilities, and thrives in a dynamic, fast-paced catering environment, contributing to exceptional dining experiences for clients throughout the region.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and food costing.
• Supervise and train kitchen staff, ensuring adherence to culinary standards and procedures.
• Manage kitchen inventory, including ordering supplies and controlling food waste.
• Ensure all food is prepared and presented to the highest quality standards.
• Maintain strict hygiene and sanitation protocols in the kitchen at all times.
• Step in to lead the kitchen team in the absence of the Head Chef.

Requirements

• Formal culinary training or equivalent apprenticeship.
• Minimum of 3 years' experience as a Sous Chef or Senior Chef de Partie in a high-volume catering or restaurant setting.
• Strong knowledge of various cooking techniques, international cuisines, and food presentation.
• Excellent leadership, communication, and organizational skills.
• Proficiency in food safety and sanitation regulations.
• Ability to work effectively under pressure and meet tight deadlines.

Benefits

• Competitive salary package commensurate with experience.
• Opportunity to work with a reputable catering company.
• On-the-job training and professional development opportunities.
• Staff meals provided during shifts.
• Positive and collaborative kitchen environment.