Sous Chef – Hotel Group (Stellenbosch) 56 views
Job Overview
Our client, a hotel group, has a vacancy for a Sous chef based in Stellenbosch. The main purpose of a sous chef is to oversee the kitchen operations and ensuring food quality and consistency.
Job Description
- Supervising kitchen staff
- Managing food preparation and cooking
- Enforcing health and safety standards
- Assisting with menu planning and inventory
Minimum Requirements
- A tertiary culinary qualification and at least
- 2-3 years’ experience in a leading or similar role.
- Report directly to the Head chef and will be in charge of running the kitchen and pass when the
- Head chef is not on duty.
- Needs to have strong plating skills, and be an all-rounder in the kitchen on all stations.
- Needs to have strong leadership skills.
- Needs to be computer literate.
- Will play a part in stock analysis/control and monthly stocktake.
- Will have to place orders and liaise with suppliers in the Head chef’s absence.
- Preferably residing in the Stellenbosch area
- Team player and sober habits
- Willing to work shifts
