Executive Sous Chef
The Executive Sous Chef supports the Executive Chef in the overall management and operation of the kitchen. The role is responsible for maintaining high culinary standards, ensuring consistent food quality and presentation, managing kitchen staff, controlling food costs, and ensuring compliance with health, safety, and hygiene standards.
Description:
The Executive Sous Chef supports the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets, ensuring efficient food production, consistent food quality and full compliance with hygiene and food safety standards. You will also: lead, train and monitor kitchen staff performance, support menu planning and quality control, and control food costs, stock levels and wastage to support profitability and operational efficiency.
Minimum Requirements:
- Matric
- Professional Cookery or Culinary Arts Diploma/Certificate
- Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience
- Proven experience in kitchen leadership, team supervision and shift management
- A’la Carte and Banqueting experience essential
- Hands-on Problem-Solving approach and the ability to remain calm under pressure
- Customer service driven with outstanding communication and active listening skills
- Ability to work as part of a team, as well as independently
- Effective communication with members of staff as well as Guests of the Hotel
- Honest and trustworthy beyond approach
- Great attention to detail
- Presentable/Professional appearance and well spoken
- Team Player who leads by example
- Proactive in approach
- Interpersonal skills
- Leadership skills and ability to delegate effectively
- Think creatively
- Apply professional, product or technical expertise
Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.
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