Sous Chef at Faircape Group

• We’re looking for an experienced, motivated Sous Chef to join our Restaurant & Catering team at Noordhoek Manor (just over Ou Kaapse Weg, about 10 minutes from Blue Route Mall). You’ll report to the Senior Sous Chef and take full charge in their absence, leading a talented brigade, driving consistency and quality every service, and elevating menu execution, prep, plating, and pass management.
• Why you’ll love it: we offer above market-related salaries, a supportive, high-standards environment, real autonomy on shift, and the chance to craft memorable meals for a community that appreciates excellence.
• If you’re passionate about inspiring a team and producing outstanding food, this is your step up. Apply now and level up your culinary career.

What We Offer:

At Faircape, we value our employees and offer a range of benefits, including:

• A collaborative and supportive environment where you’ll work alongside experts who share your passion for making a meaningful impact.
• Additional leave rewards for long-term commitment.
• Recognition for your dedication through quarterly performance bonuses.
• Exclusive discounts on high-speed internet, ensuring you stay connected.

Responsibilities include, but not be limited:

• Assist the Senior Sous Chef with management of all subordinate staff.
• Mentoring chefs, ensuring proper weekly training and adherence to food safety standards as well as policies and procedures.
• Fostering a positive and collaborative work environment among kitchen staff.
• Preparing meals according to set recipes and meal specifications.
• Supervise the cooking process from preparation to plating, ensuring consistency in flavor, presentation and ingredient quality.
• Supervise and prepare daily healthcare meals, including rotating 3-course menus every four weeks, while also producing high-quality meals and baked goods for the café to ensure sufficient supply.
• Monitor and record proper food temperatures during cooking and service.
• Collaborate with the team to efficiently manage stock variances, ensuring accurate inventory levels and minimising discrepancies.
• Maintaining a clean and organised kitchen environment and ensuring to follow health and safety guidelines.
• Ensuring that daily food safety documents and paperwork is up to date.

Qualifications:

• Chef's diploma/qualification from a registered tertiary education provider.

Requirements and Experience:

• Proven experience in a Sous Chef capacity 
• Knowledge of food quality management and standardisation.
• Maintaining an excellent physical condition and stamina.
• Proficient in various cooking and baking techniques.
• Understanding of health and safety requirements in a kitchen.

Skills and Attributes :

• Culinary Expertise: Meticulous attention to detail in ensuring ingredients are prepared consistently and to high standards. Strong understanding of flavor profiles, ingredient pairings, and culinary trends.
• Adaptability in Cooking Styles: Ability to prepare dishes across various cuisines and dietary preferences 
• Leadership: Exceptional ability to inspire, guide, and manage a team effectively.
• Adaptability and Flexibility: Quick to adjust to changing circumstances and demands.
• Problem-Solving: Proactive in identifying challenges and implementing effective preventative solutions.
• Communication: Clear and concise delivery of information to ensure understanding and alignment.
• Commitment to Excellence: Dedicated to maintaining high standards and delivering superior quality.
• Attention to Detail: Meticulous in following specifications and ensuring accuracy.
• Organisational Skills: Highly skilled in managing tasks and priorities efficiently.