Sous Chef

Description:

Sous Chef
Seniority Level: 4 - 6 years Type: Permanent

Duties and Responsibilities:Ensure the efficient and profitable running of the kitchen.
Versatile and able to work in all sections.
Consistently deliver exceptionally high-quality meals in a fast-paced environment.
Actively involved in menu development and up-to-date with the latest food trends.
Work closely with Executive Chef to create and elevate culinary experience.
Develop, train, and inspire a diverse team of junior chefs.
Proactively manage food control systems to maintain margins.

Requirements:

Grade 12 & a formal culinary qualification.
Minimum of 5 years Restaurant experience / high volume experience.
Good communicator with obvious cooking skills.
Own transport and ability to control the pass during service.
Assist with the day-to-day running of the kitchen.