Senior Sous Chef

Bright Placements; Polokwane; Sur place; ZAR 260 000 - 340 000; Plein temps

Résumé du poste

Bright Placements is seeking a skilled Senior Sous Chef to support the Executive Chef in managing a luxury kitchen in Polokwane. You will lead the kitchen brigade, maintain高 culinary standards and ensure strict hygiene and HACCP compliance.

You will oversee menu planning, portion control, stock management and cost control, mentor junior chefs and collaborate with Front of House to deliver exceptional guest experiences.

Qualifications

• 3-5 years' experience in a Senior Sous Chef role.
• Experience in luxury hotel, lodge, resort or high-end restaurant.
• Relevant culinary qualification.
• Strong knowledge of modern culinary techniques and food presentation.
• Sound knowledge of stock control, food costing and waste management.
• Strong understanding of food hygiene, health and HACCP principles.
• Proven ability to lead and manage a diverse kitchen team.
• Excellent leadership, communication and interpersonal skills.
• Strong organisational skills and attention to detail.
• Ability to work effectively under pressure and meet tight service deadlines.
• Professional appearance and attitude.
• Own reliable transport would be advantageous.
• Flexible to work shifts, weekends and public holidays.

Responsabilités

• Assist the Executive Chef with overall kitchen management and operation.
• Lead, supervise, motivate and develop the kitchen brigade.
• Ensure high standards of food preparation, quality, presentation and service.
• Maintain excellent food hygiene, safety and HACCP standards.
• Assist with menu planning, recipe development and daily specials.
• Oversee food preparation and service during busy periods.
• Monitor portion control, food quality and presentation.
• Assist with stock control, ordering and receiving of food supplies.
• Monitor food costs and minimise wastage.
• Ensure correct storage, labelling and rotation of food products.
• Train, mentor and develop junior chefs and kitchen staff.
• Ensure kitchen equipment is used, maintained and in good condition.
• Assist with weddings, functions, conferences and special events.
• Work with Front of House to deliver exceptional guest experiences.
• Assume kitchen responsibility in absence of Executive Chef.

Connaissances

Culinary leadership

Stock control

Food costing

HACCP

Food hygiene

Team management

Formation

Culinary qualification

Description du poste

Job Description

We are seeking a talented, passionate and experienced Senior Sous Chef to support the Executive Chef in managing the kitchen operation. The successful candidate will be responsible for leading the kitchen brigade, maintaining exceptional culinary and hygiene standards, controlling food costs and ensuring consistently high-quality food experiences for guests.

Key Responsibilities

• Assist the Executive Chef with the overall management and operation of the kitchen.
• Lead, supervise, motivate and develop the kitchen brigade.
• Ensure consistently high standards of food preparation, quality, presentation and service.
• Maintain excellent food hygiene, safety and HACCP standards.
• Assist with menu planning, recipe development and daily specials.
• Oversee food preparation and service during busy periods.
• Monitor portion control, food quality and presentation.
• Assist with stock control, ordering and receiving of food supplies.
• Monitor food costs and minimise wastage.
• Ensure correct storage, labelling and rotation of food products.
• Train, mentor and develop junior chefs and kitchen staff.
• Ensure kitchen equipment is correctly used, maintained and kept in good working condition.
• Assist with weddings, functions, conferences and special events.
• Work closely with Front of House and management to ensure an exceptional guest experience.
• Assume responsibility for the kitchen in the absence of the Executive Chef.

Qualifications & Experience

• 3-5 years' experience in a Senior Sous Chef or similar senior kitchen position.
• Experience within a luxury hotel, lodge, resort or high-end restaurant environment.
• Relevant Culinary qualification.
• Strong knowledge of modern culinary techniques and food presentation.
• Sound knowledge of stock control, food costing and waste management.
• Strong understanding of food hygiene, health and HACCP principles.
• Proven ability to lead and manage a diverse kitchen team.
• Excellent leadership, communication and interpersonal skills.
• Strong organisational skills and attention to detail.
• Ability to work effectively under pressure and meet strict service deadlines.
• Professional appearance and attitude.
• Own reliable transport would be advantageous.
• Flexible to work shifts, weekends and public holidays.