Stellenbosch: Sous Chef Fine Dining – Stellenbosch Luxury Wine Estate & Tasting Centre posted by ProStaffSelect

ProStaffSelect are in search of a highly skilled and talented SENIOR SOUS CHEF for this upmarket / elegant fine dining wine estate restaurant, tasting centre and award winning destination in the Stellenbosch Winelands. MINIMUM REQUIREMENTS: At least 3 – 4 years experience running a section / managing a fine dining brigade team of an Eat Out Top 20 establishment or leading boutique hotel Formal Culinary Qualifications, ideally 2 or 3 year Diploma course from a recognised chef school. Strong in managing the pass, innovating your own plating styles and menu components Highly proficient in English and Afrikaans Own Transport Essential KEY RESPONSIBILITIES: Oversee & manage daily operations and service for lunch and dinner, Tasting centre canapes and snacks served to visitors at the organic herb garden. Selection of farm ingredients in consultation with the Horticulturist for weekly menu changes. Discussion and agreeing of the menu with head chef, doing recipe testing and trial platings for approval. Selection of meat cuts with the on-site artisan butchery for signature lunch and dinner farm to table cuisine menu with 80 – 100 covers daily. Daily checks of par stocks for all service as well as production of additional items needed for VIP guests. Pairing of several organic herbs as well as meat dishes with wine and other alcoholic beverages. Check on daily staff schedules, working hours, duty rosters and overtime worked. Weekly stock takes, wastage control, cost of sales and GP percentages.