Creative Sous Chef - Elevate Guest Experiences

Kerzner International; Cape Town; On-site; ZAR 350,000 - 420,000; Full time

Job summary

The Sous Chef at One&Only Cape Town, part of Kerzner International, coordinates and supervises the daily kitchen operation to maintain high standards of food quality, presentation, hygiene, safety, and guest service. You will lead kitchen colleagues, manage staffing levels, and ensure adherence to recipes and hotel standards.

Responsibilities include controlling stock, coordinating with F&B service and maintenance, driving cost controls, and developing the team through training, coaching and

Qualifications

• 2 years’ experience in store operation in 5 star hotels.
• Interpersonal, organizational and strong administrative skills.
• Good business acumen.
• Knowledge in Outlet operations.
• HACEP
• Hygiene, Health and Safety standard.

Responsibilities

• Coordinate and supervise the daily kitchen operation to uphold high standards of food quality, presentation, hygiene, safety and guest service.
• Oversee daily kitchen operations including staff attendance, stock levels and waste control, ensuring ingredients are available through planning and requisitioning.
• Maintain clean, organized and fully operational fridges, equipment and work areas while collaborating with F&B service, maintenance and stewarding.
• Lead team development through on-the-job and formal training, performance management, coaching, succession planning and recruitment recommendations.
• Report to the Executive Chef and deputise for the Chef de Cuisine/Senior Sous Chef as required.
• Ensure consistent food quality and presentation across outlets and respond promptly to guest feedback and requests.

Skills

Store operations

5-star hotels

Interpersonal skills

Organizational skills

Administrative skills

Food safety

Job description

The Sous Chef at One&Only Cape Town, part of Kerzner International, coordinates and supervises the daily kitchen operation to maintain high standards of food quality, presentation, hygiene, safety, and guest service. You will lead kitchen colleagues, manage staffing levels, and ensure adherence to recipes and hotel standards.

Responsibilities include controlling stock, coordinating with F&B service and maintenance, driving cost controls, and developing the team through training, coaching and