Job Advert Summary
We are recruiting for a Sous Chef to overseeing kitchen staff and ensuring the quality of food is maintained. The Sous Chef will be responsible for completing a variety of creative, organizational and leadership tasks to ensure the kitchen runs optimally and client's meals are satisfactory.
Minimum Requirements
Skills and Competencies
Experience with A La Carte service
Demonstrate leadership, innovation & commitment
Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
Interpersonal and communication skills (verbal and written)
Strong financial/business acumen and understanding of food cost and labour efficiencies
Computer literate
Organising and planning skills
Team player that is production driven
Knowledge sharing culture - able and willing to do hands on skills training at units
Great Time-keeping and excellent food skills
Strong in functions
Relationship building - network and keep a good line of communication open with clients
Strong client and customer service skills (customer centric)
Disciplinary procedures knowledge / Basic HR & IR
Attention to detail with general admin and management skills
Qualifications
Relevant tertiary qualification and/or equivalent in the food industry
Minimum matric
Minimum of 3 years' management and professional cookery experience - Essential
Minimum of 5-8 years' experience as a Sous Chef
Must have reliable vehicle and driver's license
Training background
Fine dining upmarket restaurant experience
Duties and Responsibilities
All aspects of purchasing, food preparation & presentation.
Deputize in the CM's absence if necessary.
Promote the professional growth and development of the culinary team.
Ensure that all staff are familiar with the day's requirements.
Give and take culinary direction in a positive and impactful manner
Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
Make sure that the necessary stocks are on hand at the right quality and quantity.
Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
To ensure that all maintenance problems are timeously reported and followed up.
Guarantee that all communications between service areas and kitchen run smoothly.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
Stay abreast with food trends as well as best practices.
Closing Date
2026/03/07