Senior Sous Chef

Kendrick Recruitment; Johannesburg; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury boutique hotel in Johannesburg is seeking a Senior Sous Chef to assist the Head Chef in delivering high-quality dining experiences. Responsibilities include overseeing kitchen operations, managing staff, maintaining hygiene standards, and engaging with guests for feedback. The ideal candidate has significant kitchen management experience and a culinary degree. This full-time position offers a salary of R22,000, negotiable based on experience. Immediate availability is preferred.

Qualifications

• Proven experience as a Sous Chef.
• Strong background in kitchen management.
• Ability to identify and resolve problems quickly.

Responsibilities

• Prepare innovative high-quality cuisine.
• Manage kitchen operations ensuring high hygiene standards.
• Interact with guests for feedback on food quality.

Skills

Leadership skills

Planning and organisation

Training and staff development

Education

Culinary degree or professional certification

Tools

Relevant computer software

Job description

Senior Sous Chef

Location: Johannesburg
Property Type: Luxury Boutique Hotel
Salary: R22000 Negotiable DOE

Kendrick Recruitment is seeking an experienced Senior Sous Chef for a prestigious luxury boutique hotel in Johannesburg. The successful candidate will support the Head Chef in delivering exceptional memorable dining experiences while ensuring the smooth efficient and cost-effective running of the kitchen.

Job Purpose

The Senior Sous Chef will be responsible for consistently preparing innovative high-quality cuisine with exceptional presentation and flavour. The role includes managing kitchen operations ensuring high standards of hygiene maintaining accurate financial controls and supporting staff training and development.

Key Performance Areas

• Administration
  • Ensure stock orders are completed according to par levels.
  • Meet food cost targets and maximise gross profit margins.
  • Enforce SOPs and ensure consistent compliance.
  • Ensure Kitchen Health and Safety files are kept updated.
• Financial
  • Purchase the highest quality goods at the most cost-effective pricing.
  • Follow up on voided meals from the kitchen.
  • In the absence of the Head Chef manage credit notes stock in transit and EOM stock processes.
  • Oversee accurate stock counts variance checks and transfers.
  • Submit EOM kitchen stock counts and variances by the 2nd of each month.
• Daily Operations
  • Maintain consistency in meal preparation presentation and portion control.
  • Understand team roles well enough to fill operational gaps when needed.
  • Ensure all stock is stored securely and rotated according to FIFO standards.
  • Conduct regular staff meetings to support smooth kitchen operation.
  • Provide thorough handovers for the following days preparation and par levels.
  • Review and sign off par level sheets before the end of each shift.
  • Implement hotel policies and procedures within the kitchen.
• Hygiene and Safety
  • Ensure strict adherence to FIFO and correct food-handling practices.
  • Monitor cleanliness in all kitchen areas and ensure hygiene procedures are followed.
  • Ensure all kitchen equipment is maintained and in good working order in line with Health Department and hotel standards.
  • Maintain efficient meal preparation processes.
  • Implement and manage all Health and Safety systems within the kitchen.
  • Liaise with the Health and Safety representative where needed.
  • Maintain the kitchen cleaning schedule and allocate tasks appropriately.
  • Check all fire hydrants and gas outlets ensuring all services are recorded monthly.
• Guest Satisfaction
  • Interact with guests to gather feedback on food quality presentation and service levels.
  • Ensure meals consistently meet the highest standards.
  • Update à la carte menus every six months using the established menu concept.
  • Present new menus to Senior Management one month prior to launch.
  • For long-stay guests offer personalised menu options when appropriate.
• Staff Management
  • Assist in managing the kitchen team including rostering and discipline.
  • Ensure all training (seasonal or otherwise) is documented and updated.
  • Conduct monthly kitchen meetings to review performance and plan ahead.

Qualifications and Requirements

• Proven experience as a Sous Chef.
• Strong background in kitchen management.
• Ability to identify and resolve problems quickly and efficiently.
• Culinary degree diploma or related professional certification.
• Proficient with relevant computer software.

Experience

• Minimum of 25 years experience in a 5-star boutique hotel or fine-dining restaurant.
• Previous experience as a Junior Sous Chef or Senior Sous Chef is essential.

Skills and Competencies

• Excellent leadership and management skills.
• Strong planning and organisational abilities.
• Effective training and staff-development skills.

• Employment Type: Full Time
• Experience: years
• Vacancy: 1
• Monthly Salary: 22000 - 22000