JUNIOR SOUS CHEF VACANCY - Stellenbosch

Overview
We have an exciting opportunity for a Junior Sous Chef in Stellenbosch with experience in running a sophisticated and high pressure environment

Minimum Requirements: Skills, Knowledge and Abilities:

• A diploma in professional cookery
• A creative approach to food
• Good sense of business, to be efficient and cost-effective
• Past experience of working in a professional kitchen or similar position
• Effective communication skills
• Ability to cope under stressful conditions
• Strong leadership skills
• Attention to detail
• Ability to handle criticism

Key Duties:

• Help ensuring consistent and smooth running of food production
• Ensure effective stock purchase, its receipt and storage
• Supervise performance of kitchen staff to ensure proper activity
• Ensure that required standards are adhered to in the preparation of food – quality, quantity and safety
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size and temperature
• Coaching, training and disciplining of junior staff
• Guest & supplier liaison
• Maintains a structured, clean, and hygienic kitchen environment

Remuneration: R12 000 - R15 000 pm

Start Date: Immediately

Due to the high volume of CV’s received, only shortlisted candidates will be contacted. All applications submitted must contain:
• Updated CV with contactable references
• Tertiary Educational documents
• Written Reference Letters
• A recent presentable profile photo’s
• Your top 4 food photos
• Copies of Menus worked on