Sous Chef - Seafood Catering Specialist

About the Role

Our client is seeking a skilled and dedicated Sous Chef with a specialization in seafood to join their innovative catering team in Mossel Bay . This role requires a deep understanding of seafood preparation, cooking techniques, and sourcing, ensuring the highest quality and freshest ingredients are used. You will work closely with the Head Chef to manage the kitchen, develop menus, and lead a team of chefs, contributing to the creation of exceptional culinary experiences focused on the bounty of the ocean. This is a prime opportunity for a passionate seafood enthusiast to make their mark.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and daily kitchen operations.
• Specialize in the preparation and execution of high-quality seafood dishes for catering events.
• Manage inventory for seafood, ensuring freshness, quality, and responsible sourcing.
• Supervise and train junior chefs and kitchen staff, particularly in seafood handling and preparation.
• Maintain strict adherence to food safety and hygiene standards.
• Contribute to cost control measures by managing ingredient usage and minimizing waste.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie, with a demonstrated focus on seafood.
• Expertise in various seafood cooking techniques (e.g., grilling, searing, poaching, smoking).
• Strong knowledge of seafood types, seasonality, and sustainable sourcing practices.
• Proficiency in kitchen management, including inventory, ordering, and staff supervision.
• Culinary qualification or equivalent practical experience.
• Ability to work effectively under pressure in a fast-paced catering environment.

Benefits

• Competitive salary and potential for performance bonuses.
• Opportunity to work with premium, fresh seafood.
• Collaborative and creative kitchen environment.
• Professional development and training in culinary arts.
• Living allowance or relocation assistance may be considered.

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