This is a REALLY EXCITING opportunity for a Sous Chef to work in this WORLD CLASS 5 STAR Property in Cape Town.Main purpose:Responsible for assisting the Executive Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis. Duties & Responsibilities: Running the Kitchen effectively when the Executive Chef and Senior Sous Chef is absentAlways be present during service times; check constantly on labels, presentation,Responsible for monthly stock takes of kitchen operational equipment and the achievement of budgeted targetsMonitoring the Junior members of the brigade and ensuring that the mise en place is up to standardWriting and or assisting the Executive chef and Senior Sous Chef with writing of daily menusSetting up a rotation for the cleaning of all the areas of the kitchen and enforcing itReducing and controlling the amount of breakages and wastage in your areas of responsibilityMust taste all foods to assure correct preparation.Managing the kitchen in the Private Villas when guests are staying, incl. menu planning, stock ordering and control, preparing meals etc.Ensuring that the Villa kitchens are clean and ready at all timesEnsuring that the Wine Gallery kitchen is clean and event ready at all times.Managing event preparation and service in the Wine Gallery.Ensuring that the clean down and removal of perishables from the Wine Gallery after an event.Ensuring that all maintenance issues are reported and followed up on to ensure that the Villa kitchens and Wine Gallery kitchen is fully operational. Skills:LeadershipWell organisedExcellent communication and interpersonal skillsExcellent time managementFlexibleTeam workExtensive Culinary knowledgeCreative Abilities:Ability to work alone and as part of a teamAbility to speak to guests and make menu suggestions to themWrite emails to guests, recipes and legible handoversRun the kitchen during service i.e. coordinate the pass and monitor the dishesHas extensive kitchen knowledge able to do Pastry, Meat, Fish and SaucesAble to teach the junior members of staff techniques needed to prepare menu itemsAble to self motivateAble to type menus and discuss dishes and pricing with guests Requirements:Computer literate, including Word, Excel, OutlookKnowledge of HACCP and Hygiene - Maintain the highest possible standards of health and safety regulations in your areas of responsibilitySome travel experience beneficialPro-Active - Does not need to be told what to do.Experience in stock control, including stock take and ordering, adminExperience in performance management, including poor performanceMatureMust be of sober habitsNeat and presentableBe an honest person who works well with othersTo understand the principles of service and be able to assist the waiter during serviceMust be of sober habits and have a professional approach to both guests and colleaguesQualifications:Formal cookery school qualificationExperience:7 years previous experience in a traditional kitchen (with regards to hierarchy), must include hotel experience in similar environment.At least1 year as a Sous Chef in a 5* hotel.We are offering:R19 000, 6% pension, 50% medical aid (Discovery)8 days off per month30 consecutive days leaveIf you have the experience, skills and are a passionate Chef with a 'can do' attitude and wanting to be employed in this World Class establishment I would love to hear from you. Please send me your CV with details of three contactable references and a clear face photograph