Junior Sous Chef

About the position

Our Client is looking for a  Junior Sous Chef to join their team
Location: Stellenbosch
 
About
 
As a key leader in the kitchen, the Junior Sous Chef assists in supervising staff, maintaining food quality, and ensuring guest satisfaction through the preparation and presentation of exceptional dishes.
 
Key Responsibilities

• Support the Sous Chef and Head Chef in ensuring the smooth and efficient operation of all kitchen areas.
• Assist with mise-en-place preparation, including cutting meat and fish, cooking, and arranging food as directed by the Senior Sous Chef or Head Chef.
• Oversee the workflow of junior kitchen staff and apprentices to ensure efficient food service during busy periods.
• Monitor food quality and presentation, ensuring consistency with established standards and addressing any issues when necessary.
• Assist in preparing food requisitions and coordinating inter-kitchen transfers.
• Follow and enforce FIFO (First-In-First-Out) procedures for food storage and stock rotation to maintain freshness and reduce waste.
• Provide guidance and support to junior team members, ensuring proper training on equipment, culinary techniques, and kitchen procedures.
• Demonstrate professionalism and best practices in all aspects of kitchen operations.
• Assist with kitchen stock management by participating in monthly inventory counts and maintaining accurate records.
• Oversee store requisitions and support efficient resource management to help control costs.
• Report malfunctioning equipment to senior kitchen management and assist in coordinating repairs.
• Maintain kitchen areas in a clean, organized, and safe condition, reporting maintenance requirements promptly.
• Adhere to all company policies, health and safety regulations, and operational guidelines.
• Ensure compliance with hygiene, food safety, and workplace safety standards among all kitchen staff.

 Experience and Skills

• Previous experience in a supervisory role within a restaurant, hotel, or similar hospitality environment.
• Strong knowledge of food and beverage service standards.
• Experience supervising and training kitchen staff.
• Excellent organizational and time-management skills.
• Ability to maintain high standards of food quality and presentation.
• Qualifications and Requirements
• Matric Certificate.
• Relevant culinary qualification preferred.
• Strong culinary skills and technical expertise.
• Inventory and stock management experience.
• Ability to work effectively under pressure in a fast-paced environment.
• Leadership and team management capabilities.
• Strong problem-solving and decision-making skills.

Desired Skills:

• Junior Sous Chef
• Kitchen Supervisor
• Culinary Supervisor