Sous Chef Johannesburg Hc

Tsebo Solutions; Johannesburg; On-site; ZAR 200,000 - 400,000; Full time

Job summary

An established industry player is seeking a dynamic culinary leader to oversee kitchen operations in a vibrant environment. This role involves managing food preparation, developing imaginative menus, and ensuring compliance with hygiene regulations. You will lead a talented culinary team, fostering their professional growth while maintaining high standards of quality and service. If you are passionate about food trends and enjoy creating exceptional dining experiences, this opportunity is perfect for you. Join a team where your culinary expertise can shine and make a significant impact on the overall success of the kitchen.

Qualifications

• Experience in culinary operations and team management.
• Strong understanding of food hygiene and budget management.

Responsibilities

• Oversee kitchen operations and ensure quality food preparation.
• Develop creative menus and manage food budgets effectively.
• Promote professional growth within the culinary team.

Skills

Culinary Direction

Food Preparation

Menu Development

Budget Management

Hygiene Regulations

Team Leadership

Communication Skills

Education

Culinary Arts Degree

Management Training

Job description

1. All aspects of purchasing food preparation & presentation.
2. Deputize in the CMs absence if necessary.
3. Promote the professional growth and development of the culinary team.
4. Ensure that all staff are familiar with the day's requirements.
5. Give and take culinary direction in a positive and impactful manner.
6. Responsible for running the kitchen operation.
7. Make sure that the necessary stocks are on hand at the right quality and quantity.
8. Produce menus which demonstrate flair, imagination, and an upmarket awareness.
9. Oversee and develop the organization of food preparation and production.
10. Ensure that all statutory as well as company hygiene regulations are adhered to.
11. Responsible for food budgets and to achieve their requirements.
12. To ensure that all maintenance problems are timeously reported and followed up.
13. Guarantee that all communications between service areas and kitchen run smoothly.
14. To ensure that each dish leaving the kitchen is checked for quality.
15. To attend seminars and training courses as and when directed.
16. To further your own knowledge of management methods and principles.
17. Stay abreast with food trends as well as best practices.

Key Skills