Executive Sous Chef

NH Hotels; Gauteng; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hotel chain in Gauteng is seeking an experienced Executive Sous Chef to oversee kitchen operations. The role involves collaborating with the Executive Chef and maintaining high standards of food quality. Candidates should have a diploma in hospitality or culinary qualification and a minimum of 3 years' experience in a similar role. This position requires strong leadership, culinary skills, and the ability to work under pressure.

Qualifications

• 3 years Executive Sous Chef experience required.
• Proficiency in English and computer literacy is essential.
• Strong team player, able to work under pressure.

Responsibilities

• Work with the Executive Chef to achieve F&B objectives.
• Manage daily activities of the hotel's kitchens.
• Ensure highest standards of Food Hygiene and Health & Safety.

Skills

Culinary expertise

Leadership

Problem-solving

Communication

Education

Diploma in Hospitality or Culinary Qualification

Job description

Job Description

NH Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are :

Planning and Organising :

• To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans.

Operations and Product Quality :

• Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Oversee the preparation and presentation of food products to ensure maximum quality at all times.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Lead Task Force Missions on behalf of the hotel, to support the opening of new NH Hotels / MINT properties, and other special events catered by Minor International

Departmental Leadership – with the Executive Chef :

• Ensure that kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new team members, providing proper orientation, training, and ongoing development.
• Manage relationships and contracts with suppliers.
• Support staff participation in local, national, and international competitions.

Health, Hygiene & Safety :

• Maintain the highest standards of Food Hygiene and adherence to all Health and Safety standards.
• Report and take action to correct any health or safety hazards.
• Liaise with Engineering regarding maintenance and repairs of equipment.
• Check and ensure proper storage of raw and processed food items, including the condition of food in freezers.
• Instruct staff on emergency measures in case of accidents and keep a stocked first aid kit in the kitchens, in collaboration with the hotel’s clinic.
• Ensure all kitchen work areas are kept tidy and clean.

Working with Others :

• Always try to anticipate and exceed the needs of customers and colleagues.
• Use own initiative and good judgment to solve problems calmly and efficiently.
• Enjoy working with others to achieve common goals. Volunteer as required to ensure team success.
• Act with professionalism and integrity at all times.

Taking Responsibility :

• Conduct business honestly and fairly. Keep sensitive information confidential.
• Prioritise workload effectively, staying organised and structured.
• Manage time well and pay attention to detail. Work independently without close supervision.
• Maintain a positive attitude, even under pressure. Check work for accuracy.

Delivering Results :

• Commit to meeting and exceeding performance standards.
• Continuously develop professional skills and abilities.
• Perform tasks in line with policies and procedures.
• Strive to provide a top-quality guest experience.

Qualifications

• Diploma in Hospitality or Culinary Qualification
• 3 years Executive Sous Chef experience

Additional Information

• Proficiency in English and computer literacy
• Ability to make sound decisions aligned with job functions
• Self-motivated, strong team player, able to work under pressure
• Work location: at the head office, with occasional upcountry travel
• Effective communication and teamwork skills
• Enthusiastic, efficient, and able to solve spontaneous problems
• Honest and fair in work
• Legally able to work in South Africa