Senior Sous Chef

Bright Search Recruitment (Pty) Ltd; Polokwane; On-site; ZAR 180,000 - 240,000; Full time

Benefits offered by this job

Competitive salary

Bonuses based on performance

Professional development

Job summary

Bright Search Recruitment (Pty) Ltd is seeking a talented Senior Sous Chef to join an events catering team in Polokwane. As second-in-command, you will assist the Head Chef in planning menus, costing, and overseeing live service for high-profile events.

This role requires a recognised culinary qualification, 3 years in a senior kitchen role, strong leadership, HACCP knowledge, and the ability to manage multiple stations under pressure.

Qualifications

• Recognised culinary qualification essential.
• Minimum 3 years as Sous Chef or Senior Chef de Partie in high-volume catering.
• Experience in four- or five-star hotels or fine-dining establishments.
• Strong knowledge of HACCP and kitchen hygiene.

Responsibilities

• Assist Head Chef with menu planning and costing.
• Oversee daily kitchen operations for events.
• Supervise and train junior staff.
• Maintain hygiene and safety standards.
• Manage inventory and control food costs.
• Ensure consistent quality and presentation for events.

Skills

Leadership

Team management

Food presentation

Plating

Communication

Education

Culinary Arts

Professional Cookery

Commercial Cookery

Tools

Microsoft Office

Job description

About the Role

Our client is seeking a talented and motivated Sous Chef to join their dynamic events catering team in Polokwane . As second-in-command in the kitchen, you will play a vital role in the preparation and execution of diverse menus for a variety of events. This position requires a passion for high-quality cuisine, excellent technical skills, and the ability to support the Head Chef in managing kitchen operations, ensuring efficiency, and maintaining impeccable standards. This is an excellent opportunity for an ambitious chef to advance their career in event catering.

Qualifications and experience

• A recognised qualification in Culinary Arts, Professional Cookery or Commercial Cookery.
• Minimum of 35 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or similar senior position.
• Previous experience in a four- or five-star hotel, luxury lodge, resort or fine-dining establishment.
• Strong knowledge of modern culinary techniques, international cuisine and food presentation.
• Proven experience supervising and training kitchen staff.
• Good understanding of food costing, portion control, stocktaking and inventory management.
• Knowledge of HACCP principles, food safety and kitchen hygiene.
• Experience in banqueting, conferences and high-volume food production.
• Computer literacy and the ability to maintain kitchen administration records.
• Good command of written and spoken English.
• A valid driver's licence and reliable transport would be advantageous, depending on the hotel's location.

Key skills and competencies

• Strong culinary expertise and creativity.
• Excellent leadership and team-management skills.
• Ability to delegate duties and manage multiple kitchen sections.
• Excellent time management and organisational skills.
• Strong attention to detail and presentation.
• Commercial awareness and cost-conscious decision-making.
• Ability to work under pressure during busy services.
• Professional communication and interpersonal skills.
• Problem-solving ability and initiative.
• Flexibility to work shifts, weekends and public holidays.

Key performance indicators (KPIs)

The Senior Sous Chef's performance can be assessed against the following:

• Food quality, consistency and presentation.
• Guest feedback and satisfaction.
• Food costs and wastage levels against targets.
• Accuracy of stocktakes and stock documentation.
• Kitchen hygiene and food-safety audit results.
• Staff productivity, training and development.
• Timely preparation and delivery of meals.
• Compliance with recipes, portion sizes and plating standards.
• Effective execution of functions and special events.
• Kitchen organisation and adherence to operational SOPs.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and food costing.
• Oversee daily kitchen operations, including food preparation, cooking, and plating for events.
• Supervise and train junior kitchen staff, ensuring adherence to recipes and standards.
• Maintain strict hygiene, sanitation, and safety standards in the kitchen at all times.
• Manage inventory and stock rotation, minimizing waste and controlling food costs.
• Ensure consistent quality and presentation of all dishes served during events.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a high-volume catering or restaurant environment.
• Proficiency in various cooking techniques and a broad knowledge of international cuisines.
• Strong leadership and team management skills.
• Excellent understanding of food safety, HACCP principles, and kitchen hygiene.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Relevant culinary qualification from a reputable institution is essential.

Benefits

• Competitive salary and opportunities for performance-based bonuses.
• Hands-on experience with diverse event catering in Polokwane .
• Access to professional development and training programs.
• A supportive kitchen environment with a focus on teamwork and culinary growth.
• Standard employee benefits, including leave and medical aid contributions.