Senior Sous-Chef

Sanbona; Montagu; Presencial; ZAR 360.000 - 480.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Provident Fund Contribution

Accommodation

Descripción de la vacante

Sanbona Wildlife Reserve in the Western Cape seeks a Senior Sous Chef to lead culinary excellence in a prestigious hospitality setting. You will oversee staff, ensure food safety, and maintain high presentation standards across all menus.

Ideal candidates hold a culinary degree or diploma, a Grade 12, a commercial cookery apprenticeship, and at least 5 years in leadership roles, with strong English communication and stock planning skills.

Formación

• Grade 12 (NQF 4) with a Degree and/or diploma in Culinary Arts.
• Completed commercial cookery apprenticeship or equivalent.
• Minimum of 5 years' experience in a culinary leadership role.

Responsabilidades

• Oversee the preparation and presentation of high-quality dishes, ensuring adherence to recipes and standards.
• Monitor and guide kitchen staff to maintain food safety, hygiene, and security compliance.
• Develop and implement staff training programs, conducting regular performance reviews and fostering continuous improvement.
• Manage kitchen operations, controlling costs, reducing waste, and supporting stock management processes.
• Ensure all food safety records and operational documentation are meticulously maintained.
• Lead by example, promoting teamwork, service excellence, and a positive work environment.
• Support the preparation of operational reports and contribute to service/process enhancements.
• Coordinate and roster kitchen staff, ensuring smooth service delivery at all times.
• Maintain high standards of cleanliness and equipment maintenance.

Conocimientos

Leadership

Team management

Communication

Food safety management

Backstock management

Educación

Grade 12 (NQF 4)

Culinary Arts Degree/Diploma

Commercial cookery apprenticeship

Descripción del empleo

Are you passionate about delivering exceptional culinary experiences in a prestigious hospitality environment? Sanbona Wildlife Reserve, situated in the Western Cape, is seeking a dedicated Senior Sous Chef to join our team. This role offers an exciting opportunity to lead culinary excellence in a setting committed to authenticity, safety, and outstanding guest service.

Duties:

• Oversee the preparation and presentation of high-quality, authentic, and innovative dishes, ensuring adherence to recipes and presentation standards.

• Monitor and guide kitchen staff to maintain food safety, hygiene, and security compliance in line with local legislation.

• Develop and implement staff training programs, conducting regular performance reviews and fostering a culture of continuous improvement.

• Manage kitchen operations efficiently, controlling costs, reducing waste, and supporting stock management processes.

• Ensure all food safety records and operational documentation are meticulously maintained and accessible.

• Lead by example, promoting teamwork, service excellence, and a positive work environment.

• Support the preparation of operational reports and contribute to ongoing service and process enhancements.

• Coordinate and roster kitchen staff, ensuring smooth service delivery at all times.

• Maintain high standards of cleanliness and equipment maintenance to support safe and efficient operations.

Requirements:

• Grade 12 (NQF Level 4), with a Degree and/or diploma in Culinary Arts.

• Completed commercial cookery apprenticeship or equivalent.

• Minimum of 5 years' experience in a culinary leadership role.

• Strong leadership, team management, and communication skills.

• Solid understanding of Food Safety Management systems.

• Ability to effectively communicate in English, both written and verbal.

• Proficiency in backstock management and operational planning.

Nice to Have:

• Experience within luxury or high-end hospitality settings.

Benefits:

• Provident Fund Contribution

• Accommodation

This is your chance to bring your expertise to a renowned establishment and make a lasting impact through exceptional culinary leadership.