Restaurant Sous Chef

This very well established, high volume restaurant is seeking to appoint a Restaurant Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness coupled with consistency. Main responsibilities: Manage and lead the kitchen staff in chefs absence Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Train and assess staff on the job Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability and training opportunities Assists head chef with menu creation Monitor and maintain health and safety Maintain staff and leave rosters Ensure that all CDPs are familiar with the weekly and daily reservations, events and menu requirements Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature Main requirements: Culinary Diploma Preferably +/- 4 years previous in a senior chef role Own transport with valid drivers license Leadership and management skills Able to work in a team Basic computer skills (word, excel, outlook) Exceptional customer-service skills Excellent written & oral communication skills Strong organizational skills Attention to detail Availability to work shifts within opening hours