Executive Sous Chef

Lodgistics; Bela-Bela; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A hospitality company in South Africa is seeking an Executive Sous Chef to lead culinary operations. Responsibilities include supervising kitchen staff, menu planning, and maintaining food safety standards. Ideal candidates will have formal culinary training, strong leadership skills, and a passion for high-quality dining experiences. Join a fast-paced kitchen environment with opportunities for growth.

Qualifications

• Proven experience as a Sous Chef or similar role.
• Strong knowledge of kitchen operations and techniques.
• Ability to work well under pressure.

Responsibilities

• Assist the Head Chef in menu planning and development.
• Supervise and coordinate the kitchen team in food preparation.
• Ensure compliance with food safety and hygiene standards.

Skills

Leadership skills

Creativity

Communication

Ability to work under pressure

Education

Formal culinary training

Job description

Job Title:

Executive Sous Chef

Location:

North West, Bojanala Platinum District, Groothoek

Job Type:

Permanent, Full-Time

Primary Industry:

Travel, Leisure, Tourism and Hospitality

Secondary Industry:

Travel, Leisure, Tourism and Hospitality

Job Description

The Executive Sous Chef plays a crucial role in the culinary operations of our establishment. Working closely with the Head Chef, the Executive Sous Chef is responsible for assisting in the planning, preparation, and execution of high-quality dishes. The role requires strong leadership skills, creativity, and a passion for delivering exceptional dining experiences.

Job Duties

• Assist the Head Chef in menu planning and development
• Supervise and coordinate the kitchen team in food preparation and cooking
• Ensure compliance with food safety and hygiene standards
• Manage inventory and ordering of supplies
• Maintain a clean and organised kitchen environment
• Train and mentor junior kitchen staff
• Collaborate with the front-of-house team to ensure seamless service

Required Qualifications

• Proven experience as a Sous Chef or similar role
• Formal culinary training or relevant qualification
• Strong knowledge of kitchen operations and techniques
• Excellent communication and leadership skills
• Ability to work well under pressure

Education, Experience, Knowledge and Skills

• Minimum of 5 years of experience in a professional kitchen environment
• Demonstrated expertise in various cooking methods and cuisines
• Knowledge of food safety standards and regulations
• Experience in menu planning and cost control

Preferred Qualifications

• Certification in Food Hygiene and Safety
• Previous experience in a high-volume restaurant
• Additional culinary certifications or training

Working Conditions

• Fast-paced kitchen environment
• Weekend and evening work may be required
• Exposure to heat, steam, and kitchen equipment
• Physical stamina and dexterity needed for standing, bending, and lifting