Sous Chef Saucier

Crew Life at Sea; Wes-Kaap; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading maritime company seeks a Sous Chef Saucier to support the Executive Chef in managing kitchen operations. The ideal candidate will have significant experience in a high-volume environment, showcasing excellent cooking skills and leadership qualities, while fostering an organized and efficient workspace.

Qualifications

• Minimum 3 years experience as a Sous Chef Saucier or similar.
• Extensive knowledge of cooking techniques.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Assist the Executive Chef in kitchen operations and food preparation.
• Oversee the saucier station and ensure high-quality sauce preparation.
• Train and supervise junior chefs and kitchen staff.

Skills

Cooking Techniques

Leadership

Communication

Attention to Detail

Education

Culinary degree or equivalent experience

Job description

- Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and plating

- Overseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standards

- Collaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictions

- Training and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standards

- Maintaining a clean and organized work environment, following all food safety and sanitation guidelines

- Managing inventory and ordering supplies to ensure that the saucier station is well-stocked at all times

- Assisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints

- Communicating with other members of the culinary team to ensure smooth and efficient operations

- Adhering to all company policies and procedures, including safety protocols and grooming standards

Requirements:

- Minimum of 3 years experience as a Sous Chef Saucier or similar role in a high-volume restaurant or hotel

- Culinary degree or equivalent experience preferred

- Extensive knowledge of various cooking techniques, including sautéing, braising, and roasting

- Strong understanding of flavor profiles and ability to create balanced and flavorful sauces

- Ability to work well under pressure and in a fast-paced environment

- Excellent leadership and communication skills

- Attention to detail and a passion for creating visually appealing dishes

- Ability to work long hours and adapt to a flexible schedule

- Must be able to pass a pre-employment background check and drug test