Sous Chef

Overview

Port Shepstone, South Africa | Posted on 09/04/2023

• Leading and motivating junior staff.
• Daily menu planning and preparation with regards to breakfast, lunch, dinner and special occasions.
• Overseeing all food preparation.
• Produce a high standard of food in terms of taste and plating.
• Strong focus on baking and pastry.
• Good knowledge of kitchen hygiene and equipment maintenance.
• Good experience in stock control, staff training, menu engineering, kitchen policies & procedures.
• Quality control.
• All the catering aspects are the Senior Sous Chef responsibility.
• Replenishments of some items once a week from local suppliers.
• Good understanding of nutrition, food allergies and dietary restrictions.

• Tertiary education and experience.
• Chef diploma, similar qualification from a reputable Cookery/Chef School.
• At least 2 years' experience at 5-star properties.
• At least 3-5 years in Sous or Senior Sous position.
• A passion for fine dining is essential.
• Promoting locally grown and farmed products - field to fork concept.
• Good knowledge of wines and wine pairing.
• Good pastry experience.
• Keeping abreast with current and new trends.
• An excellent track record with contactable references.
• Own reliable transport and valid driver's license essential.
• Ability to run shifts with kitchen brigade, delivering high quality of work.
• Be able to work under pressure and adhere to all guest dietary requirements.
• Highly motivated and creative.
• Excellent organizational and people skills.

• Accommodation provided (water and electricity included).