Executive Sous Chef

Placements24; Midrand; Hybrid; ZAR 420,000 - 660,000; Full time

Benefits offered by this job

Provident fund

Staff meals provided

Bonuses based on performance

Career advancement opportunities

Professional development

Job summary

Placements24 is seeking an Executive Sous Chef for its prestigious hospitality group in Midrand, Gauteng. Lead and mentor a diverse kitchen team, shaping culinary direction with the Head Chef while ensuring top-quality dishes and strict food safety standards.

You will manage menu development, costing, and inventory across multiple outlets, balancing creativity with cost control in a fast-paced environment.

Qualifications

• Experience as Sous Chef or senior culinary role in high-volume settings.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and ingredients.
• Proficiency in menu costing, inventory management, and HACCP food safety.

Responsibilities

• Assist Head Chef in kitchen operations, menu planning, costing, and inventory control.
• Mentor and supervise kitchen staff; foster positive work environment.
• Ensure quality, presentation, and flavour across dishes.

Skills

Leadership

Team management

Culinary techniques

Food safety & HACCP

Creativity

Communication

Education

Culinary qualification

Tools

Menu costing

Inventory management

Job description

About the Role

Our client, a prestigious hospitality group operating within the vibrant landscape of Midrand, Gauteng, is seeking a highly skilled and motivated Executive Sous Chef to join their dynamic culinary team. This pivotal role offers an exciting opportunity to contribute to the development and execution of exceptional dining experiences across multiple high-volume establishments. The ideal candidate will possess a deep understanding of modern culinary techniques, a passion for innovation, and the ability to lead and inspire a diverse kitchen brigade. You will work closely with the Head Chef to shape the culinary direction, ensuring consistent quality and adherence to the highest standards of food safety and hygiene. This position is perfect for a seasoned culinary professional looking to make a significant impact in a fast-paced, quality-driven environment.

Key Responsibilities

• Assisting the Head Chef in the overall management of kitchen operations, including menu planning, costing, and inventory control.
• Supervising and mentoring kitchen staff, fostering a positive and productive work environment.
• Ensuring the consistent quality, presentation, and flavour of all dishes served.
• Implementing and maintaining strict food safety and hygiene standards (HACCP compliant).
• Controlling food costs through effective purchasing, waste management, and portion control.
• Collaborating on the development of new menu items and specials.
• Managing kitchen operations during the Head Chef's absence.
• Conducting regular training sessions for kitchen personnel.
• Maintaining equipment and ensuring a safe working environment.

Requirements

• Proven experience as a Sous Chef or similar senior culinary role in a high-volume establishment.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques, ingredients, and food preparation methods.
• Proficiency in menu costing, inventory management, and food safety protocols (e.g., HACCP).
• Ability to work under pressure and manage multiple tasks effectively.
• Creative flair and a passion for developing innovative dishes.
• Good communication and interpersonal skills.
• Relevant culinary qualifications from a reputable institution.
• Flexibility to work varied shifts, including weekends and public holidays, as required for the Midrand, Gauteng operations.
• A strong understanding of health and safety regulations within a commercial kitchen.

Benefits

• Competitive annual salary of R .
• Opportunity to work with a leading hospitality group.
• Professional development and career advancement opportunities.
• Staff meals provided during shifts.
• A dynamic and supportive work environment in Midrand, Gauteng.
• Contribution to a provident fund after the probation period.
• Potential for bonuses based on performance and company profitability.
• Exposure to diverse culinary styles and management practices.
• Chance to shape the culinary identity of our client's establishments.