Executive Sous Chef - Lead Kitchen, Banquets & Service

HotelJobs; Johannesburg; On-site; ZAR 350,000 - 550,000; Full time

Job summary

The Capital Hotels is seeking an Executive Sous Chef to support the Executive Chef in managing daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets in Johannesburg.

You will lead, train and monitor kitchen staff, assist with menu planning and quality control, and help control food costs, stock levels and wastage to support profitability and operational efficiency.

Qualifications

• Minimum Requirements: Matric; Professional Cookery or Culinary Arts Diploma/Certificate; 5-8 years' professional kitchen experience including supervisory roles; experience in kitchen leadership, team supervision and shift management; A’la Carte and Banqueting experience essential; strong problem-solving, communication and teamwork.
• Excellent guest service orientation with ability to work under pressure and maintain high standards

Responsibilities

• Lead, train and monitor kitchen staff performance across restaurant, conferences, banqueting and room service.
• Support menu planning and quality control to ensure consistent food quality.
• Control food costs, stock levels and wastage to support profitability and operational efficiency.

Skills

Kitchen leadership

Team supervision

Problem-solving

Communication

Education

Professional Cookery or Culinary Arts Diploma/Certificate

Job description

The Capital Hotels is seeking an Executive Sous Chef to support the Executive Chef in managing daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets in Johannesburg.

You will lead, train and monitor kitchen staff, assist with menu planning and quality control, and help control food costs, stock levels and wastage to support profitability and operational efficiency.