Sous Chef

Duties:

Running the kitchen and looking after operations, you will have overall responsibility for the kitchen and responsible for all kitchen operations
Overseeing creative menu planning (developing the menu and playing with flavours) as well as costing
Administration and stock take
Training of all kitchen staff and waiters
Ensure the health and safety is kept up to standard
Ensure that all equipment is in proper working order
Running the pass
Handling all disciplinary actions.
Planning all kitchen operations and resolving issues.

Requirements:

Grade 12
Formal Chef qualification
Min of 5 years experience in a busy high-end bistro / casual dining restaurants
Strong admin skills, food costing, ordering, stock takes and monthly budgets.
GAAP system knowledge
Excellent communicator
Organisational skills with great attention to detail