Sous Chef

Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards. Requirements: 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level Membership with South African Chefs Association and other relevant culinary accreditation 5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie

Location: Cape Town City Centre, ZA

Posted Date: 11/7/2024