Description:

The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:
- Matric
- Culinary Arts Diploma or similar
- Previous experience as a Sous Chef in a 4/5-star hotel
- Previous Restaurant experience advantageous
- A’la Carte and Banqueting experience essential
- Hands-on Problem-Solving approach and the abilit...