Cape Town: Sous Chef posted by Bushwise

Sous Chef duties and responsibilities

Sous Chefs oversee food preparation and cooking and they help with the hiring and training of new kitchen staff. Day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Requirements

• Experience: Typically requires a minimum of 2 years in a similar role, though some positions may ask for more.
• Education: A culinary arts degree or diploma is often preferred, but strong experience can sometimes substitute.
• Skills:
  • Leadership and teamwork
  • Communication
  • Culinary expertise
  • Organizational skills
  • Problem-solving