Executive Sous Chef

HotelJobs; South Africa; On-site; ZAR 420,000 - 560,000; Full time

Job summary

The Capital Hotels is seeking an experienced Executive Sous Chef to support the Executive Chef in managing daily kitchen operations across all food outlets, conferences and banqueting. You will lead kitchen staff, assist with menu planning and ensure high standards of hygiene and service.

Minimum 5–8 years in a supervisory kitchen role with A’la Carte and Banqueting experience is essential. Expect a demanding but rewarding environment with a focus on quality, integrity and teamwork.

Qualifications

• Matric and a Professional Cookery or Culinary Arts qualification.
• Minimum 5–8 years of professional kitchen experience including senior or supervisory roles.
• A’la Carte and Banqueting experience essential.
• Hands-on problem-solving under pressure with calm demeanor.
• Customer-service driven with strong communication and teamwork.

Responsibilities

• Lead, train and monitor kitchen staff performance.
• Support menu planning and quality control.
• Control food costs, stock levels and wastage to support profitability and operational efficiency.

Skills

Kitchen leadership

Menu planning

Food cost control

Staff training

Quality control

Education

Matric

Diploma / Certificate in Professional Cookery or Culinary Arts

Job description

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!

WHY WORK FOR US?

Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers, we are all simply doers. Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don’t need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined

Description:

The Executive Sous Chef supports the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets, ensuring efficient food production, consistent food quality and full compliance with hygiene and food safety standards. You will also:

• lead, train and monitor kitchen staff performance
• support menu planning and quality control
• and control food costs, stock levels and wastage to support profitability and operational efficiency

Minimum Requirements:

• Matric
• Professional Cookery or Culinary Arts Diploma/Certificate
• Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience
• Proven experience in kitchen leadership, team supervision and shift management
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.