Executive Sous Chef

Minor International; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality company in Johannesburg seeks an experienced Executive Sous Chef. You will manage food and beverage offerings, ensure adherence to health and hygiene standards, and lead the kitchen team. The ideal candidate has a Diploma in Hospitality, at least three years of executive sous chef experience, and a strong team-oriented attitude. This is a full-time position with no remote work options.

Qualifications

• 3 years Executive Sous Chef Experience.
• Able to travel upcountry occasionally.
• Able to legally work in South Africa.

Responsibilities

• Work with the Executive Chef on strategic plans.
• Manage menu preparation and pricing.
• Ensure food hygiene and safety standards.

Skills

Proficiency in English

Ability to make sound decisions

Self-motivated

Strong team player

Ability to work under pressure

Education

Diploma in Hospitality or Culinary Qualification

Job description

NH Hotels employees always find new ways to look after the business their guests and their colleagues.

Responsibilities

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 hotels 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 hotels kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers. Support and facilitate staff participation in local national and international competitions.

Health & Hygiene & Safety

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

Working with Others

They always try to anticipate and exceed the needs of customers and colleagues. They use their own initiative and good judgement to solve problems in a calm and efficient way. They enjoy working with others to achieve common goals.

Volunteer & Professionalism

They volunteer as required to ensure the success of the team. They act with personal professionalism and integrity at all times.

Responsibility

They always conduct business honestly and fairly.

Confidentiality & Prioritization

They keep sensitive information confidential. They can prioritise their workload effectively and be organised and structured at work. They manage their time and pay attention to detail.

Autonomy & Attitude

They know their jobs and are able to work without close supervision. They display a positive attitude even under pressure.

Quality Checking

They personally check their work to ensure its accuracy.

Delivering Results

They are committed to meeting and exceeding all performance standards. They constantly look to develop their own professional skills and abilities. They perform job tasks in line with established policies and procedures. They always try to provide a top‑quality experience to all our guests.

Qualifications

Diploma in Hospitality or Culinary Qualification. 3 years Executive Sous Chef Experience. Proficiency in English and computer literate. Ability to make sound decisions in a manner consistent with the essential job functions. Be self‑motivated, a strong team player and able to work under pressure.

Additional Information

Work location: at the head office but should be able to travel upcountry occasionally. Able to communicate and work effectively with others. Enthusiastic and efficient. Able to solve spontaneous problems. Fair and honest in work. Able to legally work in South Africa.

Employment Type

Full‑time. Remote work: No.