Junior Sous Chef: Lead Kitchen Ops & Guest Service

Protea Hotels by Marriott®; Pretoria; On-site; ZAR 240,000 - 360,000; Full time

Job summary

Protea Hotels by Marriott® in Pretoria is seeking an entry level management professional for the kitchen, focusing on daily objectives, food production, purchasing and sanitation, while supporting guest and employee satisfaction within budget.

You will assist in leading staff, supervise cooks, oversee shifts, coordinate with restaurant and banquet teams, and ensure standards are met through proactive leadership and communication.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 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.

Responsibilities

• Maintains culinary standards and sanitation, ensuring quality and safety.
• Oversees production and preparation of culinary items during high-demand times.
• Leads shifts, prepares food items, and coordinates with Restaurant and Banquet departments.
• Supervises cooks and ensures cleanliness and proper equipment usage.
• Monitors food presentation and quality, supporting menu concepts and promotions.
• Manages staffing, supplies, and inventories to meet budget and service goals.
• Participates in meetings and plays a role in employee performance and training.

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

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.

Job description

Protea Hotels by Marriott® in Pretoria is seeking an entry level management professional for the kitchen, focusing on daily objectives, food production, purchasing and sanitation, while supporting guest and employee satisfaction within budget.

You will assist in leading staff, supervise cooks, oversee shifts, coordinate with restaurant and banquet teams, and ensure standards are met through proactive leadership and communication.