This EatOut award-winning culinary team offers fresh South African flavours with a contemporary spin on fine dining cuisine. Nominated also as a Traveler’s Choice Award for ATMOSPHERE & VIEW, this independently owned restaurant is headed by a highly celebrated South African Chef. ProStaffSelect are in search of a skilled and talented SOUS CHEF to take on a senior role on this team of 14 chefs. KEY RESPONSIBILITIES Manage, control and organize the brigade of 14 chefs. Supervise and check daily mise en place and service prep. Liaise with estate horticulturist to establish daily specials using fresh farm veg and micro herbs. Supervise and run the pass during service and support Exec Sous & Head Chef in all production areas. Plan and control stocks, orders and monitor food costs. Process weekly stock figures and check invoicing. Train students and new staff in both Hot and Cold Sections. Support Head Chef with kitchen administration, staff rosters, menu pricing etc. Inspect and monitor kitchen hygiene standards and ensure ongoing cleaning schedules. Key Skills & Personal Attributes Highly CREATIVE, PASSIONATE and DEDICATED culinary professional. Advanced PLATING and food preparation skills in Hot, Cold AND Pastry. Confident and STRONG PERSONALITY to lead the kitchen team. Ability to independently innovate new dishes and create top quality gastronomic excellence. Good communication skills and likeable personality traits. Disciplined individual with good personal hygiene and sober habits. Willing to participate in culinary competitions / maintain exceptionally high food standards. Calm and controlled character able to cope with stress of a high profile kitchen / can think on your feet. Qualifications and Experience Grade 12 or equivalent high school / secondary schooling. Diploma in Culinary Arts / Professional Cheffing (Hot, Cold AND Pastry) from recognized Chef Schools. Minimum 5 years experience as Junior SOUS, Chef Tournant or SENIOR CDP in charge of 2 or more sections. Five star / Michelin Standard / Eat Out brigade experience ESSENTIAL. #J-18808-Ljbffr