Executive Sous Chef

Placements24; Pretoria; On-site; ZAR 700,000 - 1,100,000; Full time

Benefits offered by this job

Competitive salary

World-class hotel environment

Career development and training

Staff meals and uniform provided

Discounts on hotel services

Pension fund contribution

Job summary

Placements24 is seeking an Executive Sous Chef for a prestigious hotel in Pretoria. The candidate will support the Executive Chef, oversee daily kitchen operations, and lead junior staff across multiple outlets and banqueting services.

The role requires strong leadership, extensive culinary technique knowledge, and a track record in high-end hotels. Flexibility for shifts, including evenings and weekends, is essential to maintain top quality and guest satisfaction.

Qualifications

• Minimum 5 years progressive culinary experience, with 2+ years as Sous Chef or senior role in a 4- or 5-star hotel/high-end restaurant.
• Formal culinary qualification from a recognized institution.
• Proven ability to lead and motivate a kitchen brigade.
• Deep knowledge of international cuisines and culinary techniques.
• Strong kitchen management skills: inventory, costing, waste reduction.
• Proficiency in HACCP principles and food safety standards.
• Excellent organizational and time management skills.

Responsibilities

• Assist the Executive Chef in daily kitchen operations, including food prep, cooking, and presentation.
• Supervise and mentor junior chefs and kitchen staff; foster teamwork and skill development.
• Contribute to menu planning and development for all hotel outlets; ensure quality and profitability.
• Manage inventory, stock levels, and food costs; implement cost-control measures.
• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Maintain kitchen equipment and a safe, clean working environment.
• Conduct regular training sessions for kitchen staff.
• Oversee food preparation for banquets and events; ensure timely execution.
• Collaborate with F&B management to ensure culinary excellence and guest satisfaction.
• Deputize for the Executive Chef in their absence.

Skills

Leadership

Kitchen management

HACCP & food safety

Menu development

Cost control

Staff training

Communication

Time management

Work under pressure

Shift flexibility

Education

Diploma/Degree in Culinary Arts

Job description

About the Role

Our client, a prestigious hotel renowned for its exceptional dining experiences in Pretoria, is seeking an accomplished Executive Sous Chef to support the Executive Chef in managing all culinary operations. This role is critical in ensuring the consistent delivery of high-quality cuisine across the hotel's multiple dining outlets and banqueting services. The ideal candidate will possess a strong foundation in classical and contemporary culinary techniques, outstanding leadership capabilities, and a passion for food excellence. You will play a key role in menu development, kitchen team management, and maintaining stringent standards of hygiene and safety within a demanding Pretoria, Gauteng environment. This is a prime opportunity for a motivated chef to advance their career in a high-caliber establishment.

Key Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and presentation.
• Supervise and mentor junior chefs and kitchen staff, fostering a culture of teamwork and skill development.
• Contribute to menu planning and development for all hotel outlets, ensuring creativity, quality, and profitability.
• Manage inventory, stock levels, and food costs, implementing effective cost-control measures.
• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Maintain kitchen equipment and ensure a safe and clean working environment.
• Conduct regular training sessions for kitchen staff.
• Manage food preparation for banquets and special events, ensuring timely and high-quality execution.
• Collaborate with the F&B management team to ensure culinary excellence and guest satisfaction.
• Deputize for the Executive Chef in their absence.

Requirements

• Minimum of 5 years of progressive culinary experience, with at least 2 years in a Sous Chef or senior role in a 4 or 5-star hotel or high-end restaurant.
• Formal culinary arts diploma or degree from a recognized institution.
• Proven ability to lead and motivate a kitchen brigade.
• Extensive knowledge of various international cuisines and culinary techniques.
• Strong understanding of kitchen management, including inventory control, costing, and waste reduction.
• Proficiency in HACCP principles and food safety standards.
• Excellent organizational and time management skills.
• Ability to work effectively under pressure and handle multiple tasks simultaneously.
• Strong communication and interpersonal skills.
• Flexibility to work various shifts, including evenings, weekends, and public holidays in Pretoria.
• A passion for food and a commitment to excellence.

Benefits

• Competitive salary and comprehensive benefits package.
• Opportunity to work in a world-class hotel environment.
• Career development and training opportunities.
• Staff meals and uniform provided.
• Discounts on hotel services, including accommodation and dining.
• Pension fund contribution.