Western Cape: Sous Chef posted by Rad Resources

• Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products,
• maximising revenue through controlling operational efficiencies and productivities,
• operating equipment and stock, in line with Company standards.

Requirements:

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation
• 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie