Junior Sous Chef - Franschhoek

Wine Estate close to Franschhoek is looking for a Junior Sous Chef. As a key leader in the kitchen, the Junior Sous Chef assists in supervising staff, maintaining food quality ; and ensuring guest satisfaction through the preparation and presentation of exceptional dishes. Staff transport available from Franschhoek; Paarl and Stellenbosch Duties: Support the Sous Chef and Head Chef in ensuring the smooth and efficient operation of all kitchen areas. Assist with mise-en-place preparation, including cutting meat and fish, cooking, and arranging food as instructed by the Senior Sous - or Head Chef. Oversee the workflow of junior kitchen staff and apprentices to ensure smooth food service during busy periods. Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and correcting any issues as needed. Assist in preparing food requisitions and coordinate inter-kitchen transfers. Follow and enforce FIFO (First-In-First-Out) procedures for food storage and rotation to ensure freshness and minimize waste. Provide guidance and support to junior team members, ensuring they are properly trained on equipment, techniques, and kitchen procedures. Lead by example, always demonstrating professionalism and best practices in the kitchen. Assist in managing kitchen stock by participating in monthly inventory counts, ensuring accuracy and proper documentation. Oversee store requisitions and work with the Senior Sous Chef to manage kitchen resources efficiently, minimizing costs wherever possible. Report any malfunctioning equipment to the Senior Sous - or Head Chef and assist in coordinating repairs. Maintain kitchen areas in a clean and safe condition, reporting any maintenance or repair needs immediately. Adhere to company policies, health and safety regulations, and hotel guidelines at all times. Ensure that all employees follow proper hygiene and safety procedures. Requirements: Matric Certificate A relevant culinary qualification would be an advantage Culinary expertise Inventory Management Ability to work under pressure Leadership and team management skills Problem solving abilities Previous experience in a supervisory role within a restaurant, or similar environment is required. Excellent knowledge of food and beverage service standards Preference will be given to candidates from Franschhoek and neighbouring areas