Junior Sous Chef

SUMMARY:
A Junior Sous Chef assists the Head Chef and Sous Chef with the daily running of the hotel kitchen. The role involves preparing high-quality meals, supervising junior kitchen staff, maintaining food safety standards, controlling stock and ensuring guests receive an excellent dining experience.
In a boutique hotel in Simon’s Town, the position may also involve fine dining, seasonal menus, fresh seafood, breakfast service and catering for special events, depending on the hotel's restaurant and facilities.

1. Duties and responsibilities

• Food preparation and cooking: Prepare and cook dishes according to recipes, hotel standards and guest requirements.
• Kitchen supervision: Assist the Head Chef and Sous Chef in supervising kitchen staff and allocating daily duties.
• Food presentation: Ensure meals are plated attractively and meet the hotel's quality standards.
• Menu planning: Assist with developing menus, daily specials and seasonal dishes.
• Kitchen operations: Organise mise en place, prepare kitchen stations and coordinate food service during busy periods.
• Stock control: Monitor stock levels, assist with ordering, conduct stocktakes and ensure correct food storage.
• Cost control: Manage portion sizes, minimise food waste and help control kitchen expenses.
• Food hygiene and safety: Maintain cleanliness, follow food safety procedures and ensure safe handling and storage of ingredients.
• Dietary requirements: Accommodate guest allergies, special diets and individual food requests.
• Staff training: Guide, train and mentor junior chefs, kitchen assistants and apprentices.
• Equipment maintenance: Ensure kitchen equipment is used correctly and report faults or maintenance needs.
• Guest satisfaction: Respond professionally to food-related feedback and help maintain high service standards.
• Kitchen management: Assist with opening and closing procedures, recordkeeping and daily kitchen administration.
• Leadership: Take responsibility for kitchen operations when the senior chefs are absent, when required.

POSITION INFO:
Qualifications and experience Education: Grade 12 (Matric) certificate. Culinary qualification: A recognised Culinary Arts certificate, diploma or equivalent professional training. Work experience: Approximately 2-3 years of professional kitchen experience, with supervisory or Chef de Partie experience preferred. Luxury boutique hotels may require more experience. Cooking skills: Strong knowledge of cooking methods, food preparation, sauces, garnishing and plating. Food safety: Good understanding of food hygiene, HACCP principles, allergen management and safe food storage. Kitchen management: Experience with stock control, ordering, food costing, portion control and waste reduction. Leadership: Ability to supervise staff, delegate duties and maintain discipline and teamwork. Computer literacy: Basic knowledge of email, spreadsheets and kitchen administration systems. Communication: Good verbal communication skills and the ability to work effectively with hotel management and service staff. Flexibility: Willingness to work shifts, weekends, public holidays and busy seasonal periods.