Sous Chef - Upscale Restaurant

Placements24; Bloemfontein; On-site; ZAR 380,000 - 540,000; Full time

Benefits offered by this job

Competitive salary

Bonuses

Health benefits

Staff meals

Discounts

Job summary

Placements24 is seeking a dedicated Sous Chef for an Upscale restaurant in Welkom. You will be the second-in-command in the kitchen, partnering with the Head Chef to oversee daily operations, lead staff, and ensure consistent quality across all dishes.

The role requires at least 4 years in a professional kitchen, with 2 years in supervision, strong leadership, cooking techniques, and food safety knowledge. A passion for culinary excellence and the ability to work under pressure are essential.

Qualifications

• Minimum of 4 years in a professional kitchen.
• At least 2 years in a supervisory role.
• Strong leadership and communication skills.
• Knowledge of food safety regulations and best practices.

Responsibilities

• Assist the Head Chef in menu planning, recipe development, and execution of daily specials.
• Supervise and train kitchen staff, ensuring adherence to recipes, standards, and safety protocols.
• Manage food preparation, cooking, and presentation for all menu items, maintaining high standards of quality and consistency.
• Oversee inventory, ordering, and receiving of food supplies, ensuring proper storage and minimizing waste.
• Maintain strict standards of sanitation, hygiene, and organization within the kitchen.
• Step in to lead the kitchen in the absence of the Head Chef.

Skills

Leadership

Menu planning

Staff training

Food safety

High-volume kitchen

Job description

About the Role

Our client is seeking a dedicated and skilled Sous Chef to join the culinary team of their popular upscale restaurant in Welkom . As the second-in-command in the kitchen, you will work closely with the Head Chef to oversee daily operations, manage kitchen staff, and ensure the consistent quality of all dishes. This is an excellent opportunity for an ambitious chef looking to grow their leadership skills and contribute to a dynamic, high-volume kitchen known for its exquisite cuisine and commitment to culinary excellence, supporting the Head Chef in all operational and creative endeavors.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and execution of daily specials.
• Supervise and train kitchen staff, ensuring adherence to recipes, standards, and safety protocols.
• Manage food preparation, cooking, and presentation for all menu items, maintaining high standards of quality and consistency.
• Oversee inventory, ordering, and receiving of food supplies, ensuring proper storage and minimizing waste.
• Maintain strict standards of sanitation, hygiene, and organization within the kitchen.
• Step in to lead the kitchen in the absence of the Head Chef.

Requirements

• Minimum of 4 years of experience in a professional kitchen environment, with at least 2 years in a supervisory role (e.g., Chef de Partie, Junior Sous Chef).
• Proficiency in a wide range of cooking techniques and a strong understanding of culinary principles.
• Excellent leadership and communication skills, with the ability to motivate and guide kitchen staff.
• Knowledge of food safety regulations and best practices.
• Ability to work effectively under pressure in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality culinary experiences.

Benefits

• Competitive salary and opportunities for performance-based bonuses.
• Comprehensive health and wellness benefits package.
• Exposure to high-level culinary techniques and management practices.
• Staff meals and discounts at the restaurant.
• A supportive team environment focused on culinary growth and success.