Executive / Senior Sous Chef

Capsicum Culinary Studio; Durban; On-site; ZAR 350,000 - 480,000; Full time

Job summary

Radisson Blu Hotel is seeking an Executive / Senior Sous Chef to lead the kitchen team and drive strategic initiatives across the department, aligning with expansion and cultural evolution goals. The role focuses on proactive leadership, guest experience, and collaboration with partners to achieve quality results.

The incumbent serves as an ambassador for the brand, ensuring adherence to policies and service concepts in line with local requirements and regulations.

Qualifications

• Culinary qualification with proven kitchen experience, ideally in a hotel.
• Ability to adapt to changing service environments.
• Strong leadership with a hands-on, lead-by-example style.
• Commitment to exceptional guest service in hospitality.
• Excellent communication and listening skills.
• Ability to work across functions and cultures.
• Proficient in Microsoft Office, especially Excel.
• Open, positive, and communicative personality.

Responsibilities

• Ensure smooth running of the kitchen department and uphold standards.
• Maximize guest satisfaction with proactive, responsive service.
• Develop and implement strategies with tracked metrics and reports.
• Lead and grow the kitchen team, promoting company culture and values.
• Prepare and manage the departmental budget and inventory control.
• Build relationships with key stakeholders and partners.
• Review menu and food offering performance to drive financials.
• Ensure compliance with legislation and audit requirements.

Skills

Leadership

Communication

Teamwork

Problem-solving

Excel

Adaptability

Education

Culinary qualification

Tools

Microsoft Office

Job description

Radisson Blu Hotel is Hiring

Executive / Senior Sous Chef

Will be responsible for the strategic initiatives of the Kitchen Department tied to business expansion, growth, and the necessary cultural evolution to support both. The function should be supportive, proactive, analytical and entrepreneurial; creating memorable moments for our guests and fostering an empowered environment for the team whilst working closely with all key business partners in order to achieve quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out in accordance with company corporate policies, procedures and service concepts according to local requirements and regulations.

• Ensure the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.
• Working proactively to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.
• Develops and implements strategies where key kitchen metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.
• Effectively manages the life cycle of the team within the department, fostering a culture of growth, development and performance whilst reflecting promoting the company culture and values.
• Prepares and is responsible for the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained
• Build and maintain effective working relationships with all key stakeholders and partners both internal and external ensuring all communications/activities are controlled and undertaken in a timely manner.
• Review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on adhoc projects.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required

Qualifications

• A suitable culinary qualification with proven experience in a kitchen position, ideally within a hotel environment
• Ability to adapt to changing service environments
• Good leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offering advice and recommendations
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Ability to work collaboratively across functions and cultures
• Skilled with Microsoft Office software, especially in Excel
• An open, positive and communicative personality

Ability to handle multiple challenging priorities and assignments