Sous Chef

This includes supervising kitchen staff, ensuring food quality and consistency, managing inventory, and maintaining a clean and efficient work environment. The Sous Chef plays a key role in menu development, staff training, and delivering an exceptional dining experience, reports regularly to the Head Chef, liaising with the General Manager and the owner as and when needed and should be available to carry out extra duties when requested by General Manager or the owner.

 

Key Duties and Responsibilities

• Cooking and service of food according to the restaurant’s quality and service standards
• Use local ingredients and flavors with international appeal
• Helping to create and regularly change (seasonal) the restaurant menu
• Servicing and helping create special events and occasions menus calculating sufficient portion sizes
• Utilizing ingredients available in the kitchen, as well as local and seasonal produce
• Cooking a contemporary bar snacks menu and for the Beach Bar
• Ensuring the entire kitchen – all stations cleaned before closing up
• Arrange regular deep cleanings
• Putting in place and following hygienic guidelines (testing fridge temperatures)
• Labelling with date each product in the fridge, setting up and adhering to HACCP guidelines
• Cleanliness and maintenance of all kitchen equipment
• Food and equipment ordering on time (cognizant of lead times re-order delivery)
• Placing the food order with the Head Chef within the required deadline
• Ordering correct quantities in line with forecasted occupancy
• Keeping food costs low when ordering
• Ensure that supplies and deliveries are received and accounted for
• Organizing and scheduling of kitchen staff according to occupancy, events and forecast
• Creating a harmonious ‘up tempo’ nurturant environment amongst all staff within the brigade, the restaurant, especially the kitchen
• Taking disciplinary action for kitchen staff when appropriate
• Train and supervise kitchen staff (organize monthly training sessions, filing the results)
• Carry out monthly performance evaluations on staff together with F&B Manager
• Carry out weekly meetings with kitchen staff, F&B Manager and Restaurant Manager

 

Minimum Qualifications and Experience

Minimum of 5 years’ work experience in the hospitality industry in a similar role.

 

Required Competencies, Skills and Abilities

• Mastery of culinary techniques, including food preparation, cooking methods, and plating presentation across various cuisines
• Ability to contribute to menu planning and development, including creating new dishes, updating existing menus, and ensuring variety and seasonality
• Thorough knowledge of food safety regulations and best practices to maintain a clean, safe, and hygienic kitchen environment
• Strong leadership skills to effectively supervise kitchen staff, provide guidance and support, and foster a collaborative team environment
• Clear and effective communication with kitchen staff, management, and suppliers to ensure smooth operations and timely execution of tasks
• Ability to adapt to changing circumstances, such as menu adjustments, staffing changes, or guest preferences, while maintaining quality and consistency
• Capacity to work well under pressure during busy service periods and maintain composure to ensure smooth kitchen operations while maintaining a hands-on approach
• Understanding of food costs, portion control, and inventory management to contribute to cost-effective kitchen operations and meet budgetary goals

 

Availability: Must be available for work each Saturday and Sunday and as advised by roster. Able to work until at least 2 a.m. if required (events). Able to work overtime and public holidays as needed and directed by management.