Overview
Sous Chef Saucier Jobs in Western Cape, South Africa at Crew Life at Sea
Location: Western Cape
Responsibilities:
– Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and plating
– Overseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standards
– Collaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictions
– Training and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standards
– Maintaining a clean and organized work environment, following all food safety and sanitation guidelines
– Managing inventory and ordering supplies to ensure that the saucier station is well-stocked at all times
– Assisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints
– Communicating with other members of the culinary team to ensure smooth and efficient operations
– Adhering to all company policies and procedures, including safety protocols and grooming standards
Requirements:
– Minimum of 3 years experience as a Sous Chef Saucier or similar role in a high-volume restaurant or hotel
– Culinary degree or equivalent experience preferred
– Extensive knowledge of various cooking techniques, including sautéing, braising, and roasting
– Strong understanding of flavor profiles and ability to create balanced and flavorful sauces
– Ability to work well under pressure and in a fast-paced environment
– Excellent leadership and communication skills
– Attention to detail and a passion for creating visually appealing dishes
– Ability to work long hours and adapt to a flexible schedule
– Must be able to pass a pre-employment background check and drug test
Title: Sous Chef Saucier
Company: Crew Life at Sea
Location: Western Cape, South Africa
Category: Restaurant/Food Service (Food & Beverage, Catering, Cook & Chef, Restaurant Manager)
