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***IMPORTANT*** only COMPLETE applications received via EMAIL (details below) will be consideredReverie Social Table is looking for: A motivated and versatile Sous Chef / Chef de Partie with solid, all-round kitchen experience. You’ll be second-in-command, working closely with our Chef Patron (Owner) to deliver seasonal, creative menus that delight guests and showcase the best of local produce and wines. This is a hands-on role that involves active participation in, as well as management of, a fine dining kitchen and staff. This includes guiding, training and mentoring the team to prep the food, clean and set up for all meals; so a passion for mentoring, teaching and developing others is key.Key Skills, Competencies and Requirements (Non-negotiable)Good knowledge and skills in meat, poultry, seafood butchery and vegetable prepGood all-rounder – cold, hot and pastry kitchen with attention to detail, as befits a fine dining establishment.Communication: Verbal communication, very good command of English (well-spoken), Competent English writing skillsKeeping Chef Patron informed at all times re status of orders, team members, prep progress, etc. (not limited to)Able to converse confidently with suppliers as well as customersLeadership skills - especially time and people management which encompasses training, mentoring, and guiding all kitchen staffMust have own reliable vehicle to always be on timeYour Key Responsibilities:As second in command, you will be required to support the ChefLead the team in daily kitchen operations and execution thereofResponsible for Stock Control What You Bring:Matric Grade 12Diploma/Certificate in culinary arts with at least 5+ years' experience in a professional kitchen, including leadership roles, or otherwise at least 8 years’ experience in similar position To apply, we accept email applications only. Please send an email to bridget@reverie.capetown with the subject line “Sous Chef / Chef de Partie Application – Reverie Social Table.” and include the following documents:Your CV A short cover letter Answers to the application questions (below) NB: Incomplete applications will not be considered.How many years of experience do you have as a Chef de Partie or Sous Chef in either an A La Carte or Catering establishment?What size teams have you managed and trained before and at which establishments?What is your skill level on a scale of 1-10 when it comes to understanding the different cuts of meat, seafood and poultry, portioning meats and cooking all temperatures of meats? (You may provide more detail)What attracted you to this industry?Tell us what attracted you to this job and why would you like to be part of the award-winning Reverie Team.Do you have your own car?Suitable candidates will be notified via email/telephonically. Reverie is not able to engage with each applicant, so should you not hear from us within 2 weeks from the date of your application, please consider your application as unsuccessful.

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