Junior Sous Chef

Position: Junior Sous Chef

Responsibilities

• Assist the Executive Chef and Sous Chef in managing the kitchen operations
• Prepare and cook a variety of dishes according to menu and recipe standards
• Train and supervise kitchen staff, ensuring high quality and consistent food preparation
• Monitor food and supply inventory levels, and place orders as needed
• Maintain a clean and organized kitchen, following all health and safety regulations
• Collaborate with the team to develop new menu items and specials
• Assist with menu planning and cost control initiatives
• Adhere to company policies and procedures, and maintain high levels of professionalism at all times

Requirements

• Culinary degree or equivalent experience
• Minimum of 2 years experience in a similar role, preferably in a high-volume restaurant or hotel setting
• Strong knowledge of food safety and sanitation practices
• Ability to work in a fast-paced, high-stress environment
• Excellent communication and leadership skills
• Flexible schedule and willingness to work long hours, including evenings, weekends, and holidays
• Ability to travel and work on board a cruise ship for extended periods of time

Working Place

Cape Town, Western Cape, South Africa