Senior Sous Chef

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

Job summary

An established industry player in the culinary field is seeking a talented Executive Sous Chef to lead kitchen operations. This role involves planning and organizing daily menus, overseeing kitchen hygiene, and ensuring high-quality food service in a luxury environment. The ideal candidate will have a strong background in culinary arts, with at least four years of experience in a similar role. You will be responsible for training junior chefs, managing food costs, and keeping up with current culinary trends. Join a dynamic team where your creativity and leadership skills will be valued and rewarded.

Qualifications

• 4+ years experience as Executive Sous Chef or head chef in a luxury hotel kitchen.
• Knowledge of health and safety regulations and employment laws.

Responsibilities

• Plan and organise daily menus and oversee kitchen hygiene.
• Assist Executive Chef in meal production and maintain budgeted food costs.

Skills

People skills

Judgment skills

Ability to work under pressure

Cultural awareness

Education

Matric / Grade 12

Diploma / Certificate in culinary arts

Job description

Duties:

1. Plan and organise daily menus.
2. Assist with issues for staff.
3. Ensure fridges and freezers are well kept and packed.
4. Check that temperature log sheets are filled in by junior staff.
5. Oversee kitchen stewards and all aspects of hygiene.
6. Plan weekly deep cleaning.
7. Assist in training junior chefs and stewards.
8. Responsible for food and OE counts.
9. Assist in maintaining the budgeted food cost.
10. Menu costings and planning.
11. Creative buffet menus daily.
12. Keep up with current trends.
13. Attend meetings in absence of Executive Chef.
14. Deputise in the absence of Executive Chef.
15. Ensure good quality of food in staff canteen.
16. Assist the Executive Chef in producing meals and services within the required deadlines and to the Company’s set standards and guests’ satisfaction.

Requirements:

1. Matric / Grade 12.
2. Diploma / Certificate in culinary arts.
3. Minimum of 4 years experience as an Executive Sous Chef or head chef in a luxury hotel kitchen or related field.
4. Knowledge of the organization and the staff roles within it.
5. Understanding of labour, health and safety regulations and employment laws.
6. People skills.
7. Understanding.
8. Patient.
9. Able to make sound judgments.
10. Work well under pressure.
11. Awareness and understanding of a variety of cultures.