Sous Chef

Description

The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring the quality and presentation of all food served. This role involves hands-on cooking, training kitchen staff, and maintaining inventory.

Key Responsibilities:

1. Assist in Kitchen Management:

   • Support the Head Chef in daily kitchen operations.
   • Help plan and develop menus that meet quality standards.

2. Food Preparation:

   • Prepare and cook a variety of dishes according to recipes.
   • Maintain high standards of food quality and presentation.

3. Inventory Management:

   • Monitor inventory levels and assist with ordering supplies.
   • Ensure proper storage and handling of food items.

4. Health and Safety Compliance:

   • Adhere to food safety regulations and cleanliness standards.
   • Maintain a safe and organized kitchen environment

Requirements

Qualifications:

• Culinary degree or equivalent experience.
• Proven experience in a kitchen environment, preferably as a line cook or sous chef.
• Strong leadership and communication skills.
• Knowledge of food safety regulations and culinary techniques.
• Ability to work in a fast-paced environment and handle pressure.

Physical Requirements:

• Ability to stand for long periods and lift heavy items.
• Flexibility to work evenings, weekends, and holidays.

Application Process: Interested candidates should submit their resume to [email protected]

Closing date: 31-10-2024