Souschef
Centre Recruit Consultants<\/div>
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Position Overview<\/b>
<\/h3>
The Sous Chef supports the Head Chef in managing and leading the kitchen team, ensuring exceptional food quality, hygiene standards, and kitchen operations. The role is pivotal in executing a la carte menus, maintaining kitchen inventory, and overseeing staff training and development. The Sous Chef also deputises in the absence of the Head Chef and ensures smooth day -to -day kitchen operations aligned with company standards.
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Key Objectives<\/b>
<\/h3>Supervise and participate in the preparation and cooking of all food items.
<\/p><\/li>
Manage the Pass during service, upholding food quality and presentation standards.
<\/p><\/li>
Oversee kitchen and food service for events, maintaining consistent quality.
<\/p><\/li>
Collaborate with the Head Chef in procurement and placing orders.
<\/p><\/li>
Receive and inspect stock, ensuring quality and correct quantities.
<\/p><\/li>
Implement and manage an efficient food storage system.
<\/p><\/li>
Assist with food cost control and maintaining budget targets.
<\/p><\/li>
Contribute to menu planning considering trends, seasonality, and cost.
<\/p><\/li>
Foster a high -performing team culture through guidance and mentorship.
<\/p><\/li><\/ul>
Core Responsibilities and Tasks<\/b>
<\/h3>Secure and properly store food with accurate record -keeping and spot checks.
<\/p><\/li>
Enforce hygiene and safety standards through regular inspections and training.
<\/p><\/li>
Plan production processes to optimize energy and reduce waste.
<\/p><\/li>
Conduct quality checks of buffet displays and gather guest feedback.
<\/p><\/li>
Minimize food wastage and ensure proper hygiene is followed.
<\/p><\/li>
Carry out accurate food and operational equipment (OE) counts and assist with variance reports.
<\/p><\/li>
Support staff training and development; ensure training plans are in place.
<\/p><\/li>
Lead onboarding and induction of new staff members.
<\/p><\/li>
Report any equipment issues to appropriate personnel.
<\/p><\/li>
Maintain safety and fire prevention procedures.
<\/p><\/li>
Ensure cleanliness and hygiene across all kitchen areas.
<\/p><\/li>
Oversee personnel scheduling and duty allocation based on business needs.
<\/p><\/li>
Attend daily operational briefings and communicate relevant updates.
<\/p><\/li>
Collaborate with maintenance on kitchen equipment issues and follow -up actions.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Job Knowledge<\/b>
<\/h4>Leadership skills with an ability to manage teams effectively.
<\/p><\/li>
Creative and innovative with food and menu planning.
<\/p><\/li>
High attention to detail and strong standards.
<\/p><\/li>
Well -rounded culinary knowledge across cold kitchen, hot kitchen, and pastry.
<\/p><\/li><\/ul>
Job -Related Skills<\/b>
<\/h4>Articulate and confident when interacting with guests.
<\/p><\/li>
Strong a la carte and plating skills.
<\/p><\/li>
Responsible, ethical, and disciplined.
<\/p><\/li>
Proficient in recipe and food costings.
<\/p><\/li><\/ul>
Job Experience<\/b>
<\/h4>3 to 4 years’ experience in a similar role or at a senior Chef de Partie level.
<\/p><\/li><\/ul>
Education<\/b>
<\/h4>Matric / Grade 12.
<\/p><\/li>
Culinary arts diploma or relevant certification.
<\/p><\/li><\/ul>
Personal Requirements<\/b>
<\/h4>Team -oriented and collaborative.
<\/p><\/li>
Able to work long hours, night shifts, and weekends as required.
<\/p><\/li>
Trustworthy and reliable.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>To be discussed in interview<\/div><\/span>
Supervise and participate in the preparation and cooking of all food items.
<\/p><\/li>
Manage the Pass during service, upholding food quality and presentation standards.
<\/p><\/li>
Oversee kitchen and food service for events, maintaining consistent quality.
<\/p><\/li>
Collaborate with the Head Chef in procurement and placing orders.
<\/p><\/li>
Receive and inspect stock, ensuring quality and correct quantities.
<\/p><\/li>
Implement and manage an efficient food storage system.
<\/p><\/li>
Assist with food cost control and maintaining budget targets.
<\/p><\/li>
Contribute to menu planning considering trends, seasonality, and cost.
<\/p><\/li>
Foster a high -performing team culture through guidance and mentorship.
<\/p><\/li><\/ul>
Core Responsibilities and Tasks<\/b>
<\/h3>Secure and properly store food with accurate record -keeping and spot checks.
<\/p><\/li>
Enforce hygiene and safety standards through regular inspections and training.
<\/p><\/li>
Plan production processes to optimize energy and reduce waste.
<\/p><\/li>
Conduct quality checks of buffet displays and gather guest feedback.
<\/p><\/li>
Minimize food wastage and ensure proper hygiene is followed.
<\/p><\/li>
Carry out accurate food and operational equipment (OE) counts and assist with variance reports.
<\/p><\/li>
Support staff training and development; ensure training plans are in place.
<\/p><\/li>
Lead onboarding and induction of new staff members.
<\/p><\/li>
Report any equipment issues to appropriate personnel.
<\/p><\/li>
Maintain safety and fire prevention procedures.
<\/p><\/li>
Ensure cleanliness and hygiene across all kitchen areas.
<\/p><\/li>
Oversee personnel scheduling and duty allocation based on business needs.
<\/p><\/li>
Attend daily operational briefings and communicate relevant updates.
<\/p><\/li>
Collaborate with maintenance on kitchen equipment issues and follow -up actions.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Job Knowledge<\/b>
<\/h4>Leadership skills with an ability to manage teams effectively.
<\/p><\/li>
Creative and innovative with food and menu planning.
<\/p><\/li>
High attention to detail and strong standards.
<\/p><\/li>
Well -rounded culinary knowledge across cold kitchen, hot kitchen, and pastry.
<\/p><\/li><\/ul>
Job -Related Skills<\/b>
<\/h4>Articulate and confident when interacting with guests.
<\/p><\/li>
Strong a la carte and plating skills.
<\/p><\/li>
Responsible, ethical, and disciplined.
<\/p><\/li>
Proficient in recipe and food costings.
<\/p><\/li><\/ul>
Job Experience<\/b>
<\/h4>3 to 4 years’ experience in a similar role or at a senior Chef de Partie level.
<\/p><\/li><\/ul>
Education<\/b>
<\/h4>Matric / Grade 12.
<\/p><\/li>
Culinary arts diploma or relevant certification.
<\/p><\/li><\/ul>
Personal Requirements<\/b>
<\/h4>Team -oriented and collaborative.
<\/p><\/li>
Able to work long hours, night shifts, and weekends as required.
<\/p><\/li>
Trustworthy and reliable.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>To be discussed in interview<\/div><\/span>
Secure and properly store food with accurate record -keeping and spot checks.
<\/p><\/li>
Enforce hygiene and safety standards through regular inspections and training.
<\/p><\/li>
Plan production processes to optimize energy and reduce waste.
<\/p><\/li>
Conduct quality checks of buffet displays and gather guest feedback.
<\/p><\/li>
Minimize food wastage and ensure proper hygiene is followed.
<\/p><\/li>
Carry out accurate food and operational equipment (OE) counts and assist with variance reports.
<\/p><\/li>
Support staff training and development; ensure training plans are in place.
<\/p><\/li>
Lead onboarding and induction of new staff members.
<\/p><\/li>
Report any equipment issues to appropriate personnel.
<\/p><\/li>
Maintain safety and fire prevention procedures.
<\/p><\/li>
Ensure cleanliness and hygiene across all kitchen areas.
<\/p><\/li>
Oversee personnel scheduling and duty allocation based on business needs.
<\/p><\/li>
Attend daily operational briefings and communicate relevant updates.
<\/p><\/li>
Collaborate with maintenance on kitchen equipment issues and follow -up actions.
<\/p><\/li><\/ul>
<\/div><\/span>
Requirements<\/h3>Job Knowledge<\/b>
<\/h4>Leadership skills with an ability to manage teams effectively.
<\/p><\/li>
Creative and innovative with food and menu planning.
<\/p><\/li>
High attention to detail and strong standards.
<\/p><\/li>
Well -rounded culinary knowledge across cold kitchen, hot kitchen, and pastry.
<\/p><\/li><\/ul>
Job -Related Skills<\/b>
<\/h4>Articulate and confident when interacting with guests.
<\/p><\/li>
Strong a la carte and plating skills.
<\/p><\/li>
Responsible, ethical, and disciplined.
<\/p><\/li>
Proficient in recipe and food costings.
<\/p><\/li><\/ul>
Job Experience<\/b>
<\/h4>3 to 4 years’ experience in a similar role or at a senior Chef de Partie level.
<\/p><\/li><\/ul>
Education<\/b>
<\/h4>Matric / Grade 12.
<\/p><\/li>
Culinary arts diploma or relevant certification.
<\/p><\/li><\/ul>
Personal Requirements<\/b>
<\/h4>Team -oriented and collaborative.
<\/p><\/li>
Able to work long hours, night shifts, and weekends as required.
<\/p><\/li>
Trustworthy and reliable.
<\/p><\/li><\/ul>
<\/div><\/span>
Benefits<\/h3>To be discussed in interview<\/div><\/span>
<\/h4>
Leadership skills with an ability to manage teams effectively.
<\/p><\/li>Creative and innovative with food and menu planning.
<\/p><\/li>High attention to detail and strong standards.
<\/p><\/li>Well -rounded culinary knowledge across cold kitchen, hot kitchen, and pastry.
<\/p><\/li><\/ul>Job -Related Skills<\/b>
<\/h4>Articulate and confident when interacting with guests.
<\/p><\/li>Strong a la carte and plating skills.
<\/p><\/li>Responsible, ethical, and disciplined.
<\/p><\/li>Proficient in recipe and food costings.
<\/p><\/li><\/ul>Job Experience<\/b>
<\/h4>3 to 4 years’ experience in a similar role or at a senior Chef de Partie level.
<\/p><\/li><\/ul>Education<\/b>
<\/h4>Matric / Grade 12.
<\/p><\/li>Culinary arts diploma or relevant certification.
<\/p><\/li><\/ul>Personal Requirements<\/b>
<\/h4>Team -oriented and collaborative.
<\/p><\/li>Able to work long hours, night shifts, and weekends as required.
<\/p><\/li>Trustworthy and reliable.
<\/p><\/li><\/ul>
<\/div><\/span>Benefits<\/h3>
To be discussed in interview<\/div><\/span>