SENIOR SOUS CHEF

at  Tych Business Solutions

• Job ID: 85913
• Date Posted: Posted 4 days ago
• Location: Stellenbosch
• Job Title: SENIOR SOUS CHEF – STELLENBOSCH – WESTERN CAPE

Main responsibilities

• Manage and lead the kitchen staff in chef’s absence
• Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Train and assess staff on the job
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability and training opportunities
• Assists head chef with menu creation
• Monitor and maintain health and safety
• Maintain staff and leave rosters
• Ensure that all CDP’s are familiar with the weekly and daily reservations, events and menu requirements
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature

Main requirements

• Culinary Diploma
• Preferably +/- 4 years previous in a senior chef role
• Own transport
• Leadership and management skills
• Able to work in a team
• Basic computer skills (word, excel, outlook)
• Excellent written & oral communication skills
• Strong organizational skills
• Attention to detail
• Availability to work within opening hours (e.g., evenings, public holidays, weekends)

• Manage and lead the kitchen staff in chef’s absence
• Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Train and assess staff on the job
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability and training opportunities
• Assists head chef with menu creation
• Monitor and maintain health and safety
• Maintain staff and leave rosters
• Ensure that all CDP’s are familiar with the weekly and daily reservations, events and menu requirements
• Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperatur