Sous Chef HOSEKI RESTAURANT

Delaire (Pty) Ltd; Stellenbosch; On-site; ZAR 201,000 - 312,000; Full time

Job summary

Hoseki Kitchen at Delaire Graff Estate is seeking a Sous Chef to work with the Head Chef to manage daily kitchen activities, oversee staff, and ensure food quality and freshness by following designated recipes.

You will lead kitchen operations, mentor junior staff, manage stock, maintain FIFO, and assist with menu creation while upholding health and safety standards.

Only candidates with a Culinary Diploma, leadership experience, and reliable transport will be considered.

Qualifications

• Must hold a Culinary Diploma.
• Approximately 4 years in a senior chef role preferred.
• Own transport with valid driver’s license.
• Strong leadership and management skills.
• Able to work in a team.
• Basic computer skills (Word, Excel, Outlook).
• Exceptional customer-service and communication skills.
• Strong organizational skills and attention to detail.
• Availability to work evenings, holidays and weekends.

Responsibilities

• Lead kitchen staff in the head chef’s absence.
• Guide junior kitchen staff in line cooking, food prep and plating.
• Oversee and organize kitchen stock and ingredients.
• Maintain FIFO and proper dating for quality assurance.
• Keep cooking stations stocked before and during peak hours.
• Train and assess staff on the job.
• Manage food and product ordering, minimize waste and help budget.
• Supervise all food prep and presentation to meet standards.
• Collaborate with head chef on menu creation and kitchen organization.
• Monitor and maintain health and safety standards.
• Maintain staff rosters and leave schedules.
• Ensure CDPs are aware of reservations and event requirements.
• Check each dish for quality, quantity, presentation, and temperature.

Skills

Leadership

Teamwork

Customer service

Communication

Organization

Attention to detail

MS Office

Education

Culinary Diploma

Job description

Hoseki Kitchen at Delaire Graff Estate 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.

Main responsibilities:

• 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

Main 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)

Delaire Graff Estate is an equal opportunity employer.