Junior Sous Chef

SUMMARY:
A large hotel in Cape Town is looking for a Junior Sous Chef, who  will be supporting and assisting the Senior Chefs in leading and managing the daily operations of the
kitchen.
You will ensure high standards of food preparation, hygiene, and service are consistently met while mentoring junior kitchen staff and contributing to menu planning, stock control, and kitchen efficiency.

POSITION INFO:
Location: Cape Town 
Salary: R 18 000 basic salary plus benefits 
Industry: Hospitality & Tourism
Employment Type: Full-Time 
 
Key Requirements
- Recognised Culinary diploma or equivalent professional qualification.
- At least 2 years’ experience in a Chef de Partie role within a hotel environment
- At least 1 year experience in managing teams
- Solid knowledge of various cooking techniques and kitchen equipment.
- Strong leadership and team coordination skills.
- Good understanding of food safety and hygiene regulations.
- Good leadership skills and ability
- Strong communication, planning and organizing skills
- Good Time Management and Problem-Solving skills
- A flair for creativity and an eye for detail
- Ability to manage conflict and challenging situations with diplomacy and confidence
- Strong attention to detail and efficiency pertaining to area of responsibility
- Flexibility to work varied shifts inclusive of weekends, public holidays, evenings and as per operational requirements as and when required
- Be well versed in the English language essential
- Work well in a team as well as on your own
- Resilient and the ability to work under pressure in a fast-paced environment.
- Attention to detail and commitment to excellence.
- Flexibility to work evenings, weekends, and holidays as required

Key Responsibilities:
- Support the Sous Chef in managing kitchen operations on a day-to-day basis.
- Supervise and train Commis Chefs, Demi Chefs de Partie, and other junior staff.
- Ensure consistent quality and presentation of dishes before service.
- Assist with inventory management, including ordering and stock rotation.
- Maintain strict food hygiene, safety, and cleanliness standards (e.g. HACCP).
- Contribute to menu development and recipe creation as needed.
- Ensure all food is prepared on time and to standard.
- Monitor portion and waste control to maintain profit margins.
- Staff Training and Leadership: Provide training and guidance to kitchen staff, fostering teamwork and maintaining high productivity levels.
- Inventory Management: Assist in managing kitchen inventory, including ordering supplies, checking deliveries,
and maintaining stock levels.
- Quality Control: Monitor the quality of dishes leaving the kitchen, ensuring they meet the establishment's
standards for taste and presentation.
- Health and Safety Compliance: Ensure compliance with food safety and health regulations, maintaining a clean
and organized kitchen environment.
- Perform other duties as and when required

Please note that due to the high volume of applications received, only shortlisted candidates will be contacted. If you do not receive feedback from us within two (2) weeks of submitting your application, please consider your application unsuccessful. We thank you for your interest in the position and wish you success in your future career endeavors.