Fine-Dining Sous Chef: Lead Kitchen & Plate Mastery

Flair Tm; South Africa; Presencial; ZAR 240.000 - 360.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary and benefits

Work with a talented culinary team in 

Professional development and training

Dynamic, fast-paced environment

Descripción de la vacante

JW Marriott in Pretoria seeks a highly skilled Sous Chef to support the Head Chef in upscale catering operations, managing daily kitchen activities and ensuring high-quality dishes for prestigious events.

You will lead kitchen staff, assist with menu development, inventory control, and uphold food safety standards, while mentoring staff and maintaining cost controls. This role offers a challenging, rewarding culinary environment within a renowned hospitality brand.

Formación

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Strong culinary techniques and presentation.
• Leadership and communication skills.
• Inventory management and cost control.
• Passion for culinary excellence.

Responsabilidades

• Assist Head Chef with menu planning and recipe development.
• Supervise and train kitchen staff to ensure quality and consistency.
• Manage inventory and control costs for kitchen operations.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Oversee kitchen operations in Head Chef's absence.
• Maintain high standards of food presentation.

Conocimientos

Culinary leadership

Food preparation

Leadership & communication

Inventory management

Cost control

Food safety

Educación

Culinary qualifications

Descripción del empleo

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**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** 42 The High Street, Melrose Arch, Johannesburg Gaute 2076, South Africa
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Our client is seeking a highly skilled and motivated Sous Chef to support the Head Chef in their upscale catering operations in Pretoria . This role is crucial in assisting with the daily management of the kitchen, ensuring the consistent production of high-quality dishes for a range of prestigious events. You will play a key part in menu development, staff training, inventory control, and upholding the rigorous standards our client is known for. This is an excellent opportunity to advance your career in a challenging and rewarding culinary environment.

About the Role

Our client is seeking a highly skilled and motivated Sous Chef to support the Head Chef in their upscale catering operations in Pretoria . This role is crucial in assisting with the daily management of the kitchen, ensuring the consistent production of high-quality dishes for a range of prestigious events. You will play a key part in menu development, staff training, inventory control, and upholding the rigorous standards our client is known for. This is an excellent opportunity to advance your career in a challenging and rewarding culinary environment.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and food preparation for all events.
• Supervise and train kitchen staff, ensuring adherence to recipes, techniques, and quality standards.
• Manage inventory, ordering of supplies, and maintain cost control measures within the kitchen.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Oversee kitchen operations in the absence of the Head Chef.
• Maintain high standards of presentation and quality for all dishes served.

Requirements

• Proven experience as a Sous Chef or Senior Chef de Partie in a fine dining or high-volume catering environment.
• Strong knowledge of culinary techniques, food preparation, and presentation.
• Excellent leadership and communication skills, with the ability to motivate a team.
• Proficiency in inventory management and cost control.
• A passion for culinary excellence and a commitment to quality.
• Relevant culinary qualifications are highly regarded.

Benefits

• Competitive salary and benefits package.
• Opportunity to work with a talented culinary team in Pretoria .
• Gain extensive experience in fine dining event catering.
• Professional development and training opportunities.
• A dynamic and fast-paced work environment.

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