Junior Sous Chef

SUMMARY:
Junior Sous Chef reporting to the Head Chef (HOSPITALITY). We are looking for a well skilled, organised, and self-sufficient junior sous chef who has an outstanding knowledge in working in Restaurants.
Introduction:
A leading company located in Cape Town is seeking a Junior Sous Chef with at least 3 - 5 years’ experience in a similar position to join their team.
This opportunity will allow you to build your own reputation and network with other professionals in the industry. This is the perfect way to get your foot in the door of the culinary world. As a junior sous chef, you’ll have the opportunity to learn from more experienced chefs and develop your skills in a variety of areas.

Description of Position:
You will be responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. You will be required to keep the kitchen running smoothly and being responsible for ordering the ingredients for the restaurant, maintaining the order and cleanliness of the kitchen, keeping all of the cooks on task and teaching them new menu items and techniques. You will also be required to prepare, cook and present high quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. Preparing meat and fish. In addition to preparing meals, you will also be required to keep the kitchen operational and clean.
Assisting with the management of health and safety.

Qualification, Experience and Technical Requirements:
Matric Certificate
City & Guilds Technical Qualification or an associate’s degree in culinary arts or a related qualification will be highly advantageous
Minimum of 3 - 5 years’ experience, knowledge of the hospitality industry would be very advantageous
Using commercial-grade kitchen equipment
Experience in catering

Special Knowledge, Skills and Abilities
• Helping to plan menus for special events or restaurants, including planning food preparation techniques and ingredient lists
• Maintaining the inventory of food items in the kitchen by ordering supplies when needed
• Preparing food according to recipes and other written guidelines, including measuring ingredients, mixing ingredients, and cooking food
• Stocking pantries with ingredients and equipment needed for preparation of dishes that will be served at the restaurant
• Washing, peeling, chopping, and mashing fruits and vegetables as directed by the head chef or sous chef
• Preparing and cooking meat, poultry, fish, and other items according to the chef’s instructions
• Preparing meals for staff meetings and other special events
• Preparing ingredients for use in cooking, such as chopping vegetables or mincing herbs
• Communicating with other members of the kitchen staff to coordinate tasks and ensure that food items are prepared in a timely manner
• Excellent verbal and written communication skills (English)
• In-depth knowledge of the standards of baking, cooking and grilling techniques
• Ability to work under pressure and in a fast-paced environment
• Ability to quickly learn new recipes and new cooking procedures
• Time management skills
• Ability to work efficiently and cooperatively in a team environment
• Ability to solve problems quickly.
• Ability to work shifts
• Cleanliness. Health and food safety. Sanitary practices. ...
• Creativity. Presentation. Recipe creation. ...
• Culinary Expertise. Ingredient selection. Knife skills.
• Ability to multitask and prioritize daily workload
• Attention to detail. Measuring. Stock Management

Monthly remuneration and contract to perm.