Cape Town City Centre: Sous Chef posted by In Good Company Hospitality Group

Main Role: To provide support in all areas of the kitchen and to the Head Chef and ensure high quality and correctly plated food goes out to customers. Control inventory and food production process of all sections in the kitchen. The Sous Chef needs to run all kitchen operations in the absence of the Head Chef. Roles and Responsibilities not limited to: Kitchen Operations Directs food preparation and collaborates with Head Chef. Helps and assist in the design of food menu, with menu planning, inventory, and Produces high quality plates, including both design and taste, not varying from Head Chef ‘s Final plating. Making sure that all items that are used on daily basis are available and checked for quality Making sure the closing and opening of the shop procedures are being followed, i.e.: switching on the pass, gas and put on lights, checking temperatures of all fridges from storeroom to the kitchen, and report of any malfunctions. Making sure accurate daily cycle counts are done. Solves problems that arise and seizes control of issues in the kitchen, dealing with guest complains in the absence of the Head Chef. Following clear and precise instructions from the Head Chef Staff Management Oversees and supervises kitchen staff and ensure that kitchen activities operate in a timely manner. Ensures that staff on roster is present or organize extra staff when needed. Resolves internal conflict between staff. Issue daily production sheets. Cleaning and Hygiene Ensures that food is top quality, and that kitchen is in good clean condition. Adhere to and implement sanitation regulations and safety regulations by keeping stations clean and complies with food safety standards. Adheres to kitchen SOP’s and makes sure that they are followed by staff. Daily cleaning checklists and fridge temps are filled out and signed off. Offers suggestions and creative ideas that can improve upon the kitchen’s performance. Stock Management Take charge off daily production items. Actively work to minimize waste. FIFO (First in First Out) Stock rotation as deliveries come in. Prepares food properly, ensuring freshness and quality of the establishment. Assist the Head Chef with orders in his absence from the correct suppliers, if the need arises. Monitor kitchen equipment and report maintenance issues as they arise to the MOD/Head Chef. Staff Training Training of new employees to the standard of the Head Chef. Sous Chef Skills / Qualification’s: Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry’s best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure NB: Own car/transport essential.