Senior Sous Chef: Banqueting & High-Volume Kitchens

Hospitality Hire SA; Wes-Kaap; Sur place; ZAR 300 000 - 520 000; Plein temps

Résumé du poste

Hospitality Hire SA in South Africa seeks an experienced Executive Sous Chef to manage daily kitchen operations across multiple outlets and banqueting venues. You will lead, train and supervise kitchen teams, ensuring consistent quality, presentation and timely service in a high-volume environment.

The ideal candidate will have strong leadership, formal culinary qualifications and robust knowledge of food costing, stock control and food safety, with flexibility to work shifts and holidays.

Qualifications

• Grade 12 and recognised culinary qualification.
• Current experience as an Executive Sous Chef or Senior Sous Chef in a large, busy hotel.
• Proven experience delivering high-volume banqueting, conferencing and functions alongside daily outlet service.
• Strong kitchen leadership, staff training and organisational skills.
• Sound knowledge of food costing, stock control, waste management and food safety.
• Flexibility to work shifts, weekends and public holidays.

Responsabilités

• Support the Executive Chef in managing daily kitchen operations across multiple outlets and banqueting.
• Coordinate preparation and service to ensure consistent quality, presentation and timely delivery.
• Lead, train and supervise kitchen teams, allocating staff effectively across service areas.
• Assist with menu planning, recipe standardisation and food costing.
• Control stock, ordering, portion sizes and waste to maintain food cost targets.
• Maintain hygiene, food safety and kitchen standards.
• Take responsibility for kitchen operations in the Executive Chef’s absence.

Connaissances

Kitchen leadership

Staff training

Food cost control

Waste management

Food safety

Shift flexibility

Formation

Grade 12

Culinary qualification

Description du poste

Hospitality Hire SA in South Africa seeks an experienced Executive Sous Chef to manage daily kitchen operations across multiple outlets and banqueting venues. You will lead, train and supervise kitchen teams, ensuring consistent quality, presentation and timely service in a high-volume environment.

The ideal candidate will have strong leadership, formal culinary qualifications and robust knowledge of food costing, stock control and food safety, with flexibility to work shifts and holidays.