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Food & Beverage Catering Cook & Chef Restaurant Manager

Junior Sous Chef

Job in Centurion, 0014, South Africa
Listing for: BGA Recruitment
Full Time position
Listed on 2026-01-29
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Catering, Cook & Chef, Restaurant Manager
Job Description & How to Apply Below

A vacancy exists for an experienced Sous Chef at a prestigious restaurant.

Our client seeks an energetic and passionate individual to support the service-oriented team.

DESCRIPTION OF MAIN DUTIES :
  • Assist with planning, organizing, directing, and controlling the daily operations of the kitchen.
  • Ensure compliance with the food production schedule to maximize effectiveness and efficiency.
  • Monitor daily updates to the production schedule by checking all function sheets at the start of your shift.
  • Submit orders and requisitions for the next day's consumption based on the production schedule to stores via the ERP system, adhering to set issuing times.
  • Suggest improvements to kitchen operations.
  • Ensure proper staffing by verifying all kitchen staff start on time and wear the correct uniform.
  • Conduct corrective training for staff as needed.
  • Assist with recipe development as required by the Executive Chef.
  • Produce all food according to standardized recipes.
  • Manage stock items and equipment in your department, ensuring proper use and maintenance.
  • Supervise cleanliness and hygiene standards according to health regulations.
  • Maintain safe working conditions for all kitchen staff.
  • Report and follow up on maintenance requirements.
  • Oversee proper receiving, storage, and rotation of products to ensure quality.
  • Follow established procedures and guidelines of the restaurant.
  • Minimize waste and optimize food usage through careful ordering, storage, and creative use of leftovers.
  • Conduct accurate stock-takes daily, weekly, and monthly.
  • Keep all food outlets attractive and competitive to maximize sales.
  • Provide fast and efficient food service to members.
  • Maintain high standards in customer relations and escalate complaints to Senior Management.
  • Supervise and participate in food production and plating.
  • Propose creative ideas for new dishes, presentation, and food promotions to the Executive Chef.
  • Assist with monthly stocktaking of all operating equipment.
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