Sous Chef - Gastropub

Placements24; Vereeniging; On-site; ZAR 180,000 - 260,000; Full time

Benefits offered by this job

Competitive salary

Career growth

Staff meal discounts

Professional development

Job summary

Placements24 is seeking a skilled and ambitious Sous Chef to join the culinary team of a popular gastropub in Vereeniging. You will work closely with the Head Chef to manage kitchen operations, develop innovative dishes, and ensure the consistent delivery of high-quality food that reflects the gastropub's reputation.

You will mentor junior kitchen staff, control costs, maintain inventory, and uphold rigorous hygiene and safety standards, contributing to the establishment's culinary direction and

Qualifications

• Minimum of 3 years experience as a Sous Chef or Senior Chef de Partie in a busy restaurant environment.
• Strong leadership and mentoring abilities.
• Proficiency in inventory management, cost control, and food safety protocols.

Responsibilities

• Assist the Head Chef in menu planning, recipe development, and daily kitchen operations.
• Oversee food preparation and cooking processes, ensuring adherence to quality standards and recipes.
• Supervise and mentor kitchen staff, providing training and guidance on culinary techniques and best practices.
• Manage inventory levels, conduct regular stock takes, and assist with ordering supplies to minimize waste and control costs.
• Maintain impeccable standards of hygiene, sanitation, and safety throughout the kitchen.
• Lead the kitchen in the Head Chef’s absence to ensure seamless service delivery.

Skills

Leadership

Inventory management

Cost control

Culinary techniques

Team management

Job description

About the Role

Our client is seeking a skilled and ambitious Sous Chef to join the culinary team of a popular gastropub in Vereeniging . In this vital role, you will work closely with the Head Chef to manage kitchen operations, develop innovative dishes, and ensure the consistent delivery of high-quality food that reflects the gastropub's reputation. You will be instrumental in mentoring junior kitchen staff, controlling costs, maintaining inventory, and upholding rigorous standards of hygiene and safety, contributing significantly to the overall success and culinary direction of the establishment.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and daily kitchen operations.
• Oversee food preparation and cooking processes, ensuring adherence to quality standards and recipes.
• Supervise and mentor kitchen staff, providing training and guidance on culinary techniques and best practices.
• Manage inventory levels, conduct regular stock takes, and assist with ordering supplies to minimize waste and control costs.
• Maintain impeccable standards of hygiene, sanitation, and safety throughout the kitchen.
• Step in to lead the kitchen in the absence of the Head Chef, ensuring seamless service delivery.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a busy restaurant environment.
• Proven culinary skills with a strong understanding of diverse cooking techniques and flavor profiles.
• Excellent leadership and team management abilities.
• Proficiency in inventory management, cost control, and food safety protocols.
• Ability to work under pressure and adapt to a fast-paced environment.
• A passion for food quality and a commitment to culinary excellence.

Benefits

• Competitive salary with potential for performance-based incentives.
• Opportunity to contribute creatively to menu development.
• Be part of a dynamic and well-regarded gastropub team.
• Employee discounts on food and beverages.
• Opportunities for professional growth and skill development within the company.