Junior Sous Chef / Kitchen Manager – Food Company – Cape Town Full Time NEW

About the Job:

currently recruiting on behalf of a well-established, high-volume casual dining restaurant in Cape Town for a talented Junior Sous Chef / Kitchen Manager. This is an exciting opportunity for a passionate culinary professional with strong leadership skills and experience in a busy, quality-driven kitchen. The successful candidate will oversee daily kitchen operations, lead and develop the kitchen team, maintain exceptional food quality and hygiene standards, control stock and food costs, and ensure consistent delivery of outstanding dishes. We are looking for someone who thrives under pressure, takes pride in their work, and is committed to creating exceptional dining experiences. If you are ready to take the next step in your culinary career with a respected hospitality brand, I would love to hear from you.

Requirements:

• Must live in Cape Town
• Matric or equivalent
• Professional Cookery Qualification (recognised) OR
• Formal internal training
• First Aid certificate preferable
• Fire Fighting certificate preferable
• To be able to work under pressure, for long hours in a heated environment
• Has ambition to succeed and progress
• Shows willingness to work, learning everything possible during the period of employment
• Assist the General Manager to maintain and improve quality, standards and cleanliness
• Pride
• Honesty
• Integrity

Duties & Responsibilities:

• Responsible for the kitchen operation
• To assist with the training, induction and development of the kitchen brigade when required through on the job training, coaching and mentoring
• To be responsible for maintaining kitchen discipline
• To control wastage and to maintain food costs
• To ensure that in the preparation and presentation of food, the highest standards are maintained at all times
• To liaise with the General Manager regarding any problems within the kitchen. These would include staff, health and safety, equipment, and any other areas connected with the kitchen organization
• Take responsibility for the operation of all kitchen sections
• To work towards and ensure that a positive relationship exists between the restaurant and the kitchen
• To constantly focus on guest care and service. Ensuring that everything that is done improves and enhances the guest experience
• To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and the Food Company’s Policies and Standards
• To ensure that the correct and same ingredients are used as specified by the Executive Chef to ensure quality is upheld at all times
• To ensure a consistent quality of all dishes
• To take direct responsibility for all dishes served in your kitchen
• Attend any necessary training sessions or meetings
• To make sure that Company Policy, Vision and department objectives are followed and utilized at all times
• To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health and Safety regulations and report any faults to the General Manager
• To be fully aware of the fire safety procedures and Health and Safety regulations Take overall responsibility for kitchen hygiene standards
• To partake and assist with the implementation of stock controls
• To demonstrate an understanding of the importance of good stock management
• Contribute to achieving gross profit targets
• Recipe maintenance

Should you meet the above requirements, we urge you to apply by forwarding your CV along with any supporting documents to anthony@glass-house.co.za