SOUS CHEF – FRANSCHHOEK – WESTERN CAPE

Tych Business Solutions; Franschhoek; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality provider in Franschhoek is seeking an experienced kitchen manager to oversee kitchen shift operations. The ideal candidate will have at least 3 years experience in a 5-star restaurant and possess excellent communication skills in English. Responsibilities include managing operations, preparing food, maintaining standards, and training staff. This role promises a dynamic work environment where culinary skills are paramount, integrating creativity with operational excellence.

Qualifications

• 5-star restaurant experience of at least 3 years in a similar position.
• Able to demonstrate good written and verbal communication in English.
• Proficiency in use of MS Office.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all policies.
• Assists Head Chef with kitchen operations and preparation.
• Prepares and cooks foods for regular and special requests.
• Leads shifts while personally preparing food items.
• Communicates performance expectations and identifies developmental needs.

Skills

Communication skills

Interpersonal skills

Culinary skills

Education

Matric

Diploma in Professional Cookery

Tools

MS Office

Job description

Duties & Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage and company policies, standards and procedures.
• Assists Head Chef with all kitchen operations and preparation.
• Ensure that the highest standards of personal hygiene are maintained by all members of the department.
• Prepares and cooks foods of all types, either on a regular basis or for special guest requests or events.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Controls cost by minimising spoilage, waste and exercising portion control.
• Operates and maintains all department equipment and reports malfunctions.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Communicates performance expectations in accordance with job descriptions for each position.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• To attend any training sessions or courses that may be beneficial to you and your department of request of the general administration.
• Interacts with guests to obtain feedback on product quality and service levels and resolve any guest problems or complaints.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.
• To have a good knowledge of all hotel facilities and be able to answer guest and staff questions in a quick, polite helpful manner
• To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plans.
• Trains colleagues in safety procedures.
• Performing other duties as assigned by management

Requirements

• Matric
• Diploma in Professional Cookery
• 5-star restaurant experience of at least 3 years in a similar position
• Able to demonstrate good written and verbal communication in English.
• Proficiency in the use of MS Office