Senior Sous Chef

Duties:

Oversees all kitchen operations to ensure smooth and efficient service.
Manages and trains kitchen staff, conducts performance management, and provides guidance.
Ensures all dishes meet high standards of quality, presentation, and hygiene.
Manages ordering, stock rotation, and conducts stock takes to control costs and prevent shortages.
Contributes to menu planning, recipe development, and menu changes.
Handles guest feedback and ensures dietary requirements are met.
Steps in to run the entire kitchen in the head chef's absence.

Requirements:

Grade 12
A degree or diploma in culinary arts is often preferred, but significant professional experience can also suffice.
Minimum of 3-5 years of experience in a similar role, experience with Mediterranean cuisine will be an advantage
Food hygiene certificate.
Deep knowledge of culinary techniques, food preparation, and presentation.
Proficiency in and adherence to all hygiene, health, and safety regulations.
Experience with menu planning and staying current on food trends.
Ability to lead, motivate, and manage the kitchen team.
Strong communication skills to coordinate with the head chef, kitchen staff, and front-of-house.
Ability to manage staff schedules, inventory, and other administrative tasks.
Capacity to handle conflicts, make quick decisions, and resolve issues under pressure.
A strong work ethic, willingness to work long hours, and ability to remain calm under pressure.
A flexible and open-minded attitude with the ability to learn and adapt.
A genuine passion for food and the culinary arts.
Keen eye for detail to ensure consistency, quality, and presentation.