Sous Chef, Location, Hout Bay, Atlantic Seaboard. Busy Atlantic Seaboard restaurant seeking an experienced Sous Chef

Skills: Good communication and self-discipline. Ability to cope under pressure, manage stressful situations and maintain kitchen output. Attend to stock control, quality control and minimize waste. Oversee line chefs/cooks and ensure food is cooked to correct standard. Help junior members, coach and train techniques and help them grow. Effective daily communication with relevant departments and management. Manage the pass and ensure that all orders are efficiently and correctly dispatched. Oversee kitchen equipment maintenance schedules and operational efficiency.

Required experience: Qualification from a recognised culinary institution and/or equivalent experience. Proven track record (min 3 years) in upmarket, busy establishments. Good understanding of food preparation, storage, hygiene, wastage and operating processes. Passionate about food keen and fast learner. Must show initiative as well as innovation and have a professional demeanour. Efficient, focused, with a positive work ethic and able to work quickly

Other: Reliable, honest and of sober habits. Must have your own reliable transport. Must be presentable with excellent personal hygiene

Send brief CV to: mcp117@gmail.com