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Job Summary
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.
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