Boutique Hotel Sous Chef — Lead Kitchen & Guest Experience

HospitalityandOutdoor; Wes-Kaap; Sur place; ZAR 167 000 - 201 000; Plein temps

Résumé du poste

Hospitality and Outdoor in Simon's Town, Cape Town, is seeking an experienced Sous Chef for a boutique hotel. You will lead daily kitchen operations under the Head Chef, ensuring exceptional food quality and guest satisfaction.

We require at least 3 years in a 4/5-star lodge environment, strong leadership, and skills in menu planning, stock control, and staff rostering. Competitive monthly salary of R15,000–R18,000 commensurate with experience.

Qualifications

• Minimum 3 years' Sous Chef or Head Chef experience in a 4/5-star lodge environment.
• Cooking and hygiene qualifications beneficial.
• Experience in menu compilation, implementation and food presentation.
• Ability to coordinate and manage a kitchen team effectively.
• Experience with stock ordering, stock control and rostering.
• Good knowledge of dietary requirements and guest requests.
• Ability to create and maintain written control documents and training manuals.
• Understanding of budgeting, planning and departmental administration.
• Strong leadership, organisational and communication skills.

Responsabilités

• The Sous Chef will oversee daily kitchen operations under the Head Chef and assume full responsibility in their absence.
• Duties include supervising food preparation, maintaining quality and presentation, and managing portions.
• Manage stock rotation and kitchen hygiene, and assist with equipment maintenance.
• Minimise wastage and develop junior kitchen staff, implement training standards and ensure smooth shift handovers.

Connaissances

Leadership

Kitchen management

Menu planning

Stock control

Staff rostering

Dietary knowledge

Training manuals

Budgeting

Communication

Formation

Cooking qualifications

Hygiene qualifications

Description du poste

Hospitality and Outdoor in Simon's Town, Cape Town, is seeking an experienced Sous Chef for a boutique hotel. You will lead daily kitchen operations under the Head Chef, ensuring exceptional food quality and guest satisfaction.

We require at least 3 years in a 4/5-star lodge environment, strong leadership, and skills in menu planning, stock control, and staff rostering. Competitive monthly salary of R15,000–R18,000 commensurate with experience.