Sous Chef Required, Johannesburg

Control the plating line (Coordinate multiple plates simultaneously)

Call plates during service (I.e times)

Coordinate timing&communicate with hot and cold kitchen

Ensure plating diagrams are followed

Attention to Detail

The candidate must demonstrate exceptionalprecision.

Operational Responsibilities The Plating Coordinator must:

Control the plating line (Coordinate multiple plates simultaneously)

Call plates during service (I.e times)

Coordinate timing&communicate with hot and cold kitchen

Check final quality before dispatch

Ensure plating diagrams are followed

Maintain precision under pressure

Fundamental Plating Principles

Attention to Detail

The candidate must demonstrate exceptionalprecision.

This Includes

Correct portion size on every plate

Clean plate rims (no smudges or drips)

Perfect garnish placement

Consistent spacing between components

Accurate plating according to specification

Precision Plating Tools

The candidate must be comfortable workingwith professional plating tools.

Required Tool Skills Include

Squeeze bottles for sauces, oils, and purées

Offset plating spoons for quenelles and controlled placement

Fine plating tweezers for herbs and micro-garnishes

Ring moulds for structured plating

Palette knives for smooth spreads or purées

Small ladles and pipettes for controlled sauce application

SauceControl&Application

A plating coordinator must understand howsauces affect presentation.

Skills Include

Controlled sauce placement

Even distribution

No excessive pooling

Correct viscosity for plating

Consistent patterns when using squeeze bottles

VisualBalance&Composition

This Includes

Balanced placement of protein, starch, and garnish

Maintaining negative space

Consistent height and structure

Avoiding overcrowding

Creating visual flow across the plate

Consistency Across Multiple Plates

The Coordinator Must Ensure

Every plate looks identical

Portion size remains consistent

Garnish placement is standardised

Sauce patterns remain uniform

Cleanliness&Plate Discipline

Five-star level plating requires strictcleanliness.

The Chef Must

wipe rims before service

remove spills immediately

ensure no fingerprints on plates

maintain clean plating surfaces

General

Any other reasonable task that may be required by Top Management

Qualifications

Grade 12.

Certificate in Patisserie&Food Prep.

Computer Literacy.

Experience Requirements

2 Years experience

Fine dining restaurants

Tasting menu kitchens

High end dining restaurant -five star environments

Airline catering or luxury hospitality

Key Traits Strong Candidates Will Show:

extreme attention to detail

calmness under pressure

visual creativity with discipline

excellent organisation

strong communication with kitchen teams

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