Senior Sous Chef

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

Job summary

A leading company in the luxury hospitality sector is seeking an experienced kitchen manager to assist the Executive Chef. The successful candidate will have a formal culinary qualification, possess strong leadership skills, and ensure high standards in food preparation and kitchen hygiene. Responsibilities include managing kitchen staff, overseeing stock control, and maintaining kitchen cleanliness. A robust understanding of planning, budgeting, and menu compilation is essential, alongside a commitment to high-quality meal presentation.

Qualifications

• At least 4-6 years of experience in a luxury 5-star environment.
• Understanding of dietary and religious requirements.
• Ability to create and maintain training manuals.

Responsibilities

• Assist Executive Chef and take charge in their absence.
• Manage and train kitchen staff ensuring high food standards.
• Control portion sizes to reduce wastage.

Skills

Food preparation

Kitchen hygiene

Planning

Stock control

Budgeting

Departmental administration

Education

Grade 12

Formal culinary qualification

Job description

Duties : Assist the Executive Chef / Head Chef in the following tasks, assuming full responsibility in their absence.

Managing, leading, and training the kitchen staff in line with the food directive, ensuring food preparation to the highest standard.

Effective kitchen administration to minimize shortages and wastage, with responsible stock control, assuming full responsibility for shortages, wastage, and variances.

Meet mandated costs through creativity and robust stock and accounting systems.

Perform asset management to ensure all company assets are maintained in the best condition.

Review and analyze monthly accounts, highlight problem areas, and ensure corrective actions are taken.

Ensure kitchen cleanliness and hygiene are maintained at the highest standards.

Maintain fridges and stores to ensure they are clean and stocked appropriately.

Implement, monitor, and maintain communication between the kitchen, management, and front of house staff.

Ensure meals and functions are set up to standards.

Attend meetings when required.

Provide effective leadership through professional man-management and encouragement of subordinates, including mediation.

Conduct quality checks on taste and presentation of dishes to ensure high standards.

Control portion sizes and plating to reduce wastage and maintain quality.

Ensure all food is prepared to the highest standards.

Work efficiently, completing tasks within the allotted time and to set standards.

Requirements : Grade 12, a formal culinary qualification, and at least 4-6 years of experience in a luxury 5-star environment. Sound knowledge of food preparation and kitchen hygiene.

Understanding of dietary and religious requirements.

Knowledge of menu compilation and current market trends.

Familiarity with stock procedures and control.

Knowledge of product sourcing and supply chain.

Skills in planning, budgeting, and departmental administration.

Ability to create, implement, and maintain control documents and training manuals.

Basic understanding of accounting principles, including assessing P&L statements or forecasts.