Cape Town: Junior Sous Chef posted by HotelJobs

A well-established restaurant within a members club but also catering to the public, wishes to appoint a Junior Sous Chef who is passionate, creative, motivated and organised to support the kitchen operations and lead by example Responsibilities: Assist the Head Chef in all aspects of kitchen management. Supervise; mentor and train junior kitchen staff to maintain high standards of quality, efficiency, and consistency. Contribute to menu development Manage food preparation and cooking on the line, ensuring all dishes are prepared to perfection and served on time. Achieves food margins by ensuring correct stock is ordered, portion control is adhered to and minimise wastage Assist with stock rotation and stock takes Ensure the kitchen is kept to the highest standards of cleanliness and food safety adhering to the following: COSHH Health and Safety Food Safety Management Work closely with management to ensure a positive and collaborative work environment. What We’re Looking For: Proven experience in a professional/fine dining kitchen, with at least 2+ years in a supervisory role, such as a Senior Chef de Partie or Junior Sous Chef. Strong leadership, communication, and teamwork skills. A passion for food, creativity, and a commitment to quality and presentation. Ability to thrive under pressure and work in a fast-paced environment. Excellent problem-solving skills and a proactive approach. Availability to work a 50 hour work week with a flexible schedule, including evenings and weekends or as directed by the Executive Chef Statutory Requirements : Good people skills. Work under pressure Ability to multi-task Anticipate events and situations. Work systematically. Good organizer. Diplomacy and tact. Display alertness, vigilance, and initiative.