Executive Sous Chef (Eastern Cape)Sun International • ZA
Executive Sous Chef (Eastern Cape)
Sun International • ZA
30+ days ago
Job descriptionmaximising revenue potential in specific outlets improving of standards of operation (including health, hygiene, safety and environmental standards) provide recommendations for innovative culinary products; enhancements and production control of kitchen operating equipment and stock control of kitchen spend and wastage team management implementation of culinary operational efforts to achieve the unit’s strategies and objectives. Decision-making – use of initiative Learning – training; coaching; staying abreast of industry developments Implementing and co-ordinating – organising people; non-people resources Numeracy and calculation skills Analysing and diagnosing – numerical information; trends in data Problem-solving Making fine judgements through the senses viz colour, taste, texture Food Costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Environmental and sustainability standards PC skills Coaching Cooking methodologies In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the Culinary strategy Facilitate the communication and implementation of Culinary deliverables for the outlet Provide clear delegation of authority and accountability for deliverables Manage and allocate people and operational resources Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Put in place staff scheduling and duty allocations to ensure coverage Handle shift briefings / handovers / shift reports Manage the preparation of mise-en-place Complete opening and closing checklists Interact and be present on the floor during service to ensure food quality and presentation in line with standards Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc. Manage staff appearance and kitchen appearance / functioning of equipment and systems for the outlet Report and resolve any issues experienced Monitor the cleanliness and hygiene of the kitchen before, during and after service Completes shift reports Produce a 10-day / 20-day and monthly food cost report Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc) Audit food safety standards to ensure outlet compliance with relevant legislation regulations Conduct maintenance and hygiene inspections in all areas of the kitchen Monitor health, safety, hygiene and environmental elements in the outlet Manage the control and storage of stock and operating equipment as per SOP for the outlet Investigate variances / discrepancies and take necessary action to correct Monitor Culinary standards and processes Control waste for the outlet Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet Motivate and manage Capex requirements for the outlet Authorise spend in line with budget Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet Report on staffing and productivities Monitor departmental leave liability Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Manage productivities and payroll costs for the outlet Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Provides resources and removes obstacles to performance Recruit and resource for talent for positions within the department Onboarding of new staff members Liaise with F&B on food and beverage offering, menus and services in the various outlets Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA Requires specialised knowledge of techniques, equipment and processes relating to culinary methodologies, products and customers Short term planning involves conducting the planning of activities to meet and optimise new business targets and growth in customer spending by working with others in the customer value chain; Organise, plan and prioritise tasks for self and team to ensure that work gets done profitably and efficiently; Effective scheduling to ensure that team is adequately resourced to achieve targets / meet job requirements. Interact with F&B customers and team - influencing, motivating and encouraging specific behaviour Apply business acumen and sound common sense to the overall management of culinary operations and teams within regulated standards; Monitor changes in the kitchen and is quick to act upon potential opportunities, risks and challenges; Consider all the facts, options and possible outcomes prior to making decisions; Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment; Deal with diverse problems in own area, using judgment and discretion to resolve them; Provide information and make recommendations regarding products and services that will meet customer needs; Suggest initiatives to increase penetration of customer base; Solutions should be profitable and ensure the correct customer behaviour in terms of product usage; Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and improving the service offering; There are guidelines / policies and procedures in place to be followed, but the incumbent needs constantly consider ways of improving productivity and profitability. Grade 12 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level Membership with South African Chef’s Association and other relevant culinary accreditation 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie Demonstrated ability to make use of intermediate computer skills Cook / Catering / Confectionery jobs
Job title : Executive Sous Chef (Eastern Cape)
Job Location : Eastern Cape,
Deadline : November 16, 2025
Quick Recommended Links
- Jobs by Location
- Job by industries
Main Purpose of the Job
Responsible for the management of the kitchen operations and team within an area of the business unit (including a range of restaurant outlets and / or banqueting operations), with specific regard to :
Core behavioural competencies
Technical / proficiency competencies
Knowledge
Skills
Deliverables
Delivered Culinary Plan & Results
Shift management
Reporting
Culinary Standards & Governance
Financial control
People Management
Stakeholder Relationship Management
Job Complexity
Know How
Problem- Solving
Accountability
Requirements
Education, experience and competencies required
Create a job alert for this search
Sous Chef • ZA
Related jobs
Chef
Feedem • ZA
Job Advert Summary .We are recruiting for a Chef to overseeing and supervising production of food for our organisation.Works closely with Catering Manager to promote the company’s...Show more
Last updated: 10 days ago • Promoted
Sous Chef
The Capital Hotels, Apartments & Resorts • ZA
The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets...Show more
Last updated: 23 days ago • Promoted
Commi Chef - Protea Hotel by Marriott O.R Tambo Airport
Marriott International • ZA
Job title : Commi Chef - Protea Hotel by Marriott O.Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.Weigh, measure, and m...Show more
Last updated: 23 days ago • Promoted
Chef De Partie
The Capital Hotels, Apartments & Resorts • ZA
The Chef De Partie is responsible for the efficient running of certain sections in the kitchen.This includes food production, presentation and orders while maintaining the highest professional food...Show more
Last updated: 23 days ago • Promoted
Chef De Partie
Feedem • ZA
Job Advert Summary .We are recruiting for a CDP to overseeing kitchen staff and ensuring the quality of food is maintained.
The CDP will be responsible for completing a variety of ...Show more
Last updated: 10 days ago • Promoted
Chef De Partie
MORE Family Collection • ZA
Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
Assist in effective Kitchen Administration as directed to m...Show more
Last updated: 19 days ago • Promoted
Head Chef
Feedem • ZA
Job Advert Summary .We are recruiting for a Head Chef.The Head Chef, will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu op...Show more
Last updated: 30+ days ago • Promoted
Executive Assistant to MD : Old Mutual Investments
Old Mutual • ZA
Job title : Executive Assistant to MD : Old Mutual Investments.We are looking for a dynamic and driven individual to join Old Mutual Investments as an Executive Assistant to the Managing Director (M...Show more
Last updated: 2 days ago • Promoted
Accelerate Orientation Chef Trainee - Protea Hotel by Marriott Karridene Beach
Marriott International • ZA
Job title : Accelerate Orientation Chef Trainee - Protea Hotel by Marriott Karridene Beach.During the Orientation year, Hospitality Management Trainees work in all the different departments of the ...Show more
Last updated: 23 days ago • Promoted
Assistant Cook / Griller
Feedem • ZA
Job title : Assistant Cook / Griller.Job Advert Summary .We are recruiting for a Assistant Cook / Griller to prepare meals and carry out duties to the requirements and satisfactio...Show more
Last updated: 10 days ago • Promoted
Sous Chef (Eastern Cape)
Sun International • ZA
Job title : Sous Chef (Eastern Cape).Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary p...Show more
Last updated: 30+ days ago • Promoted
Commis Chef
The Capital Hotels, Apartments & Resorts • ZA
The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs.
The main component of the position is food production.At lea...Show more
Last updated: 23 days ago • Promoted
Executive Chef (Joz_Executive Chef)
Dream Hotels & Resorts • ZA
Job title : Executive Chef (Joz_Executive Chef).We are seeking a talented Lodge Executive Chef to join our culinary team.
In this senior leadership position, you will be responsible for overseeing a...Show more
Last updated: 30+ days ago • Promoted
Accelerate Orientation Chef Trainee - Protea Hotel Fire & Ice! by Marriott Umhlanga
Marriott International • ZA
Job title : Accelerate Orientation Chef Trainee - Protea Hotel Fire & Ice! by Marriott Umhlanga.During the Orientation year, Hospitality Management Trainees work in all the different departments of...Show more
Last updated: 23 days ago • Promoted
Head Chef (Fin_Head Chef)
Dream Hotels & Resorts • ZA
Job title : Head Chef (Fin_Head Chef).Objective : Seeking an experienced Executive Chef to lead our food and beverage team and ensure the highest standards of culinary excellence at our prestigious ...Show more
Last updated: 30+ days ago • Promoted
Senior Chef
Wild Dreams Hospitality • Game Reserve, South Africa
This is an exciting opportunity for a creative and hands-on culinary professional to take full ownership of the kitchen, delivering a world-class dining experience in a beautiful, remote setting wi...Show more
Last updated: 12 days ago • Promoted