Sous Chef

George, Western Cape, South Africa

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Job Summary Duties:

Management of the kitchen brigade
Staff - training, mentoring and upskilling
Menu design / Seasonal menu selection
Allocation of duties to junior chefs
Assist with any duties that required to ensure successful running of the kitchen
Menu costing and management of food costs
Running the pass, plating and garnishing to ensure smooth service
Stock control, management of stock takes, stock rotation, wastage, spoilage and portion control
Maintenance of all health, safety and hygiene standards
Food safety management
General administration as required in daily operations of a kitchen

Qualifications:

Competencies:

South Cape Recruitment

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