Senior Sous Chef

HotelJobs; Polokwane; Vor Ort; ZAR 420.000 - 660.000; Vollzeit

Zusammenfassung

Fusion Portfolio is seeking an experienced Senior Sous Chef to join our culinary team and work closely with the Executive Chef to manage day-to-day kitchen operations, ensuring exceptional food quality, discipline and consistently high culinary standards.

The ideal candidate will lead the kitchen brigade, contribute to menu development, monitor costs and maintain strict hygiene and safety across shifts, while delivering outstanding guest service in a luxury environment.

Qualifikationen

• Culinary qualification required.
• Minimum 5 years' experience in a professional kitchen.
• Experience in a senior supervisory role as Sous Chef or Senior Sous Chef.

Aufgaben

• Assist the Executive Chef with overall kitchen management and operation.
• Lead, supervise and motivate the kitchen brigade during service.
• Ensure high standards of food quality, presentation and portion control.
• Oversee stock control, ordering and receiving of food products.
• Train and develop junior chefs and kitchen staff.
• Collaborate with Front of House to deliver excellent guest service.
• Monitor food safety, hygiene and HACCP compliance.
• Participate in menu planning, recipe development and cost control.

Kenntnisse

Culinary leadership

Team-management

Food presentation

Kitchen discipline

Ausbildung

Culinary qualification

Jobbeschreibung

Fusion Portfolio is looking for an experienced and highly skilled Senior Sous Chef to join our culinary team. The successful candidate will work closely with the Executive Chef and play a key role in the day-to-day management of the kitchen, ensuring exceptional food quality, efficient service, strong kitchen discipline and consistently high culinary standards.

KEY RESPONSIBILITIES

• Assist the Executive Chef with the overall management and operation of the kitchen.
• Take full responsibility for the kitchen in the absence of the Executive Chef.
• Lead; supervise and motivate the kitchen brigade.
• Ensure smooth and efficient kitchen operations during service.
• Maintain consistently high standards of food quality, presentation and portion control.
• Ensure all dishes are prepared according to approved recipes and company standards.
• Oversee preparation, cooking and plating across all kitchen sections.
• Train; coach and develop junior chefs and kitchen staff.
• Delegate tasks effectively and ensure staff remain productive throughout service.
• Assist with menu planning, recipe development and implementation of new dishes.
• Monitor food costs, portion sizes and wastage.
• Oversee stock control, stock rotation, ordering and receiving of food products.
• Ensure all stock is checked correctly and discrepancies are addressed.
• Maintain strict food safety, hygiene and sanitation standards.
• Ensure all kitchen equipment and work areas are properly maintained and kept clean.
• Monitor kitchen staff performance and address operational issues promptly.
• Work closely with Front of House to ensure excellent guest service.
• Ensure kitchen procedures, company policies and standards are consistently followed.
• Assist with staff scheduling and ensuring appropriate staffing levels.
• Maintain discipline and professionalism within the kitchen.
• Lead by example and create a positive, professional and productive working environment.

REQUIREMENTS

• Relevant Culinary qualification.
• Minimum 5 years' experience in a professional kitchen environment.
• Previous experience as a Senior Sous Chef or Sous Chef in a senior supervisory role.
• Experience in a luxury hotel, lodge, restaurant or high-volume hospitality environment.
• Strong knowledge of modern culinary techniques and food presentation.
• Excellent leadership and team-management skills.
• Strong knowledge of food costing, stock control and portion control.
• Knowledge of food safety, hygiene and HACCP requirements.
• Excellent organisational and communication skills.
• Ability to manage multiple kitchen sections and priorities simultaneously.
• Ability to remain calm and effective under pressure.
• Strong attention to detail and commitment to quality.
• Ability to work shifts, weekends and public holidays.
• Professional appearance and excellent work ethic.
• Passion for hospitality and the development of culinary teams.

THE IDEAL CANDIDATE

We are looking for a hands-on and experienced culinary leader who can take ownership of the kitchen, maintain high standards and effectively manage a team. The successful candidate must have the confidence and experience to take charge of the kitchen when required, while working closely with the Executive Chef to achieve operational and culinary excellence.