Franschhoek: Junior Sous Chef posted by HotelJobs

The Junior Sous Chef supports the Sous Chef in managing kitchen operations and ensuring the preparation of high-quality dishes. This role is ideal for culinary professionals looking to develop their skills in a fast-paced environment while assisting in leading kitchen staff.

Key Responsibilities:

• Assist the Sous Chef in daily kitchen operations and staff management.

• Prepare and cook menu items according to established recipes and presentation standards.

• Oversee food preparation, ensuring quality and safety standards are met.

• Help train and mentor kitchen staff, promoting best practices.

• Manage inventory and assist in ordering supplies as needed.

• Maintain cleanliness and organization in the kitchen and storage areas.

• Collaborate with the team to create and execute daily specials.

• Ensure compliance with health and safety regulations.

Qualifications:

• Culinary degree or relevant experience in a professional kitchen.

• Previous experience as a line cook or in a similar role is preferred.

• Strong knowledge of culinary techniques and food safety practices.

• Excellent communication and teamwork skills.

• Ability to work under pressure in a fast-paced environment.

Physical Requirements:

• Ability to stand for long periods and lift heavy items.

• Capable of working in a hot and busy kitchen environment.