Executive Sous Chef

The Capital Hotels, Apartments & Resorts; Umhlanga Rocks; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef to support the Head Chef in food production and kitchen management. The role involves menu development, supervision of kitchen staff, and maintaining sanitation standards. Ideal candidates will have a Culinary Arts Diploma and experience in high-end settings, with strong communication and leadership skills.

Qualifications

• 1-2 years experience as an Executive Sous Chef in a 4/5-star hotel.
• A'la Carte and Banqueting experience essential.
• Restaurant experience advantageous.

Responsibilities

• Assist Head Chef with food production in various outlets.
• Develop and cost menus, maintaining high food quality.
• Supervise kitchen operations in absence of Executive Sous Chef.

Skills

Problem-Solving

Customer Service

Interpersonal Skills

Leadership

Attention to Detail

Teamwork

Education

Culinary Arts Diploma

Matric

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 Sous Chef is responsible for assisting the Head Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• 1 - 2 years previous experience as an Executive Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• 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.