Job Description

A vibrant, well-established nearly 300 seater a la carte restaurant situated in a beautiful waterfront location on the Cape Garden route offering lunch & dinner is searching for a qualified and experienced SOUS CHEF to join their team. All Applicants for this position must have the necessary qualifications, as well as 3 - 4 years experience in a similar role within an upmarket RESTAURANT establishment. This position requires a multi talented, well rounded individual that is used to a busy kitchen. ** Applicants must be able to show a stable employment history with contactable references from previous Employers, an essential requirement. ** Shortlisted Candidates must be prepared to travel to Knysna for a trial shift lasting 1 - 2 days. Our client will arrange accommodation for the duration of the stay but travel costs to and from Knysna will be for Candidate's own account. Report to: Head Chef and Restaurant Manager

• Summary of position: Assist the Head Chef to oversee and co-ordinate day-to-day running of the kitchen. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-chefs need to be responsive and have the ability to improvise when a problem arises. Sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The sous chef may also need to effectively discipline underperforming staff members

Key Performance Areas:

• Maintain brand reputation ,Ethos and Values of the company
• Build long term relationships with our customers, suppliers and staff
• Responding, handling, solving complaints and concerns
• Understand and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in quality , appearance of facility , sanitation and cleanliness through training of employees and creating positive , productive working environment
• Assume responsibility for the kitchen when the Head Chef is off or on leave
• Ensure high level of personal hygiene and uniform standard.
• Ensure the correct and sufficient quantities of perishables and non- perishables available as seasonally required
• Assume full responsibility of the kitchen & staff when the Head Chef is off

Operational Functions: Staff Management KPIxe2x80x99S

• Establish the working schedule with the Head Chef and organize the work in the kitchen so that everything works like a xe2x80x9cwell-oiled machineryxe2x80x9d.
• Maintain order and discipline in the kitchen during working hours
• Staff should be on premises 10 minutes before the commencement of their shift.
• Attend required meetings

Prep of Food KPIxe2x80x99S

• Help with preparation and standard management of all food and plating
• The Sous Chef will ensure that portions are correct and the food is plated in an agreed upon manner
• Ensure smooth and timeous output from the kitchen during service hours
• Ensure that all recipes are followed consistently
• Work with the executive chef to produce diversified menus in accordance with the restaurantxe2x80x99s policy and vision.
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Assisting with the purchasing and storage of food
• Liaise with Front of House daily with regards to bookings, expected business and group/function requirements
• Ensure the proper storage of Food items.

Administrations KPIxe2x80x99S

• Keep accurate account of wastage , transfers , inter-companies and all administration
• Daily variances
• Daily prep lists and stock level
• Checking in invoices on arrival for quality and quantity
• Do accurate flight checks prior to every shifts regarding quality and quantity

Health and Hygiene

• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
• Ensure Kitchen and Food storage areas are kept in a clean, organised and hygienic state.
• Ensure equipment is maintained in a safe, working condition
• Date and labelling, and hygienically sealing all relevant perishables

PLEASE ONLY APPLY FOR THIS POSITION IF YOU MEET ALL OUR CLIENT'S REQUIREMENTS Applicants are requested to submit a complete, up to date CV showing: 1. Details of all previous employment, Company Name, Positions held and exact start & end dates (most recent position first) 2. Reasons for having left all previous positions 3. Written references or irrevocable proof of employment from previous employers, 4. Proof of High School Education and all tertiary qualifications 5 . A recent colour profile photo. 6. Current notice period / Availability 7. A small food portfolio If having been retrenched due to Covid-19 in the past, we require written proof thereof from an ex-employer or a copy of the letter of notice received. Due to the large amount of Applications we receive, we are unfortunately only able to respond to those who meet all our client's requirements.