Cape Town Region: Zmo 17173 – Sous Chef / Chef De Partie posted by Professional Career Services

Employer Description A unique dining restaurant Job Description Our client is seeking a motivated and versatile Sous Chef / Chef de Partie with solid, all-round kitchen experience. Successful candidate will be second-in-command, working closely with the Chef Patron to deliver seasonal, creative menus that delight guests and showcase the best of local produce and wines. This is a hands-on role that involves active participation in, as well as management of, a fine dining kitchen and staff. This includes guiding, training and mentoring the team to prep the food, clean and set up for all meals; so a passion for mentoring, teaching and developing others is key. Key Responsibilities: As second in command, you will be required to: Support the Chef Patron Lead the kitchen in the Chef Patron’s absence Keep the Chef Patron informed about any faults or issues of any nature (e.g. premises, equipment failure, orders, staff, etc.) as they arise Keeping Chef Patron informed at all times re status of orders, team members, prep progress, etc. (not limited to) Lead the team in daily kitchen operations and execution thereof Execute the production of the menu, efficiently and consistently, with due care for a fine dining establishment and ensure all team members are appropriately briefed on their tasks for the day. Oversee the team and ensure that the duties of the team members are done as per standards set out. Responsible for checking all sections, that they meet the set standards, top quality and consistency for all food items prepared. Upskilling team members to improve their skills and competencies Review staff’s performance in conjunction with the Chef Patron Make recommendations for skills training and team building Responsible for food hygiene and standards to be upheld by all at all times, to the highest specification compliant with health and safety standards Maintain an organised kitchen and stores at all times Responsible for Stock Control (in particular the following): Required to take stock (check/collate team’s stock requests) and compile orders, as per needs, Receive deliveries, check the order is fulfilled correctly and produce is of the standard required Correct storage of the produce (immediately after delivery received) The restaurant operates a sustainable kitchen and you will be required to implement composting, recycling, waste reduction and be mindful of all waste (food, chemicals, utilities (water and electricity), time management, etc.) Ensure each category of recyclables are dealt with appropriately Qualifications Matric Grade 12 Diploma/Certificate in culinary arts with at least 5 years’ experience in a professional kitchen, including leadership roles, or otherwise at least 8 years’ experience in similar position Skills Good knowledge and skills in meat, poultry, seafood butchery and vegetable prep – NON NEGOTIABLE Good all-rounder – cold, hot and pastry kitchen with attention to detail, as befits a fine dining establishment. Verbal communication, very good command of English (well-spoken) and competent English writing skills Able to converse confidently with suppliers as well as customers Leadership skills – especially time and people management which encompasses training, mentoring and guiding all kitchen staff Must have own reliable vehicle to always be on time – NON NEGOTIABLE Benefits Opportunities to grow within the business A permanent, 40-hour work week (Mon to Fri, 9:00 to 18:00), with an occasional requirement to work evenings, subject to successfully completing a 3-month probation period.