Sous Chef

Duties

• Assist the Head Chef in overseeing the day‑to‑day culinary operations, ensuring exceptional food quality and presentation.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.
• Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.
• Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.
• Coordinate and supervise kitchen staff to ensure smooth operations.
• Train and mentor junior chefs, promoting skill development and maintaining a cohesive and efficient team.
• Adhere to strict health and safety regulations (HACCP), maintaining a clean and organized kitchen environment.
• Work closely with other departments to deliver a seamless dining experience for guests.

Requirements

• Grade 12
• A formal culinary qualification
• At least 3+ years’ experience in a luxury restaurant / hotel environment
• Excellent cooking and leadership skills
• Strong organizational and planning ability
• Knowledge of food safety and cost control
• Assertive, dependable and team focused
• Passionate about culinary excellence
• Adaptable and composed under pressure
• Proven leadership experience
• Ability to work well under pressure and in a fast‑paced environment
• Strong organizational and time management skills
• Excellent communication and interpersonal skills
• A commitment to delivering exceptional guest satisfaction
• Good understanding of food and wine trends
• In‑depth knowledge and understanding of stock procedures and control
• Knowledgeable of all dietary and religious requirements
• Ability to adapt with an ever‑changing environment

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