Senior Sous Chef - Fine Dining & Event Catering

Placements24; Gauteng; On-site; ZAR 360,000 - 480,000; Full time

Benefits offered by this job

Competitive salary

Bonuses

Premium ingredients

Health benefits

Professional development

Sandton environment

Job summary

Placements24 is seeking a highly skilled Sous Chef to support the Executive Chef in managing culinary operations for its high-end catering division in Sandton, South Africa. You will be involved in menu planning, food preparation, staff supervision and maintaining a pristine, safe kitchen environment.

The role offers leadership opportunities in a demanding, prestigious setting with a focus on quality, cost control and guest experience.

Qualifications

• Minimum 3 years as Sous Chef or Senior Chef de Partie in fine dining or high-volume catering.
• Strong culinary skills across various techniques and presentations.
• Knowledge of food safety HACCP standards.
• Excellent leadership, communication, and organizational abilities.
• Ability to work under pressure during busy periods.

Responsibilities

• Assist the Executive Chef in menu development and quality control.
• Oversee daily kitchen operations for events in Sandton.
• Supervise, train, and mentor junior kitchen staff.
• Manage inventory, ordering and receiving of supplies.
• Ensure adherence to health, safety and sanitation regulations.
• Step in to manage the kitchen in the Executive Chef's absence.

Skills

Sous Chef experience

Culinary skills

Food safety HACCP

Leadership

Communication

Organizational skills

Job description

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Our client is looking for a highly skilled and passionate Sous Chef to support the Executive Chef in managing culinary operations for their high-end catering division in Sandton . This role is essential for ensuring the consistent delivery of exceptional quality dishes and maintaining the impeccable standards our clients expect. You will be involved in all aspects of kitchen management, including menu planning, food preparation, staff supervision, and maintaining a pristine, safe working environment. This is a fantastic opportunity for an ambitious chef to advance their career in a demanding and rewarding setting.

About the Role

Our client is looking for a highly skilled and passionate Sous Chef to support the Executive Chef in managing culinary operations for their high-end catering division in Sandton . This role is essential for ensuring the consistent delivery of exceptional quality dishes and maintaining the impeccable standards our clients expect. You will be involved in all aspects of kitchen management, including menu planning, food preparation, staff supervision, and maintaining a pristine, safe working environment. This is a fantastic opportunity for an ambitious chef to advance their career in a demanding and rewarding setting.

Key Responsibilities

• Assist the Executive Chef in menu development, recipe standardization, and quality control.
• Oversee daily kitchen operations, including food preparation, cooking, and plating for events in Sandton .
• Supervise, train, and mentor junior kitchen staff, fostering a culture of excellence and teamwork.
• Manage inventory, ordering, and receiving of food supplies, ensuring cost-effectiveness and quality.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Step in to manage the kitchen in the absence of the Executive Chef.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a fine dining or high-volume catering environment.
• Strong culinary skills with expertise in various cooking techniques and presentations.
• Knowledge of food safety standards and HACCP principles.
• Excellent leadership, communication, and organizational abilities.
• Ability to work under pressure and maintain high standards during busy periods.

Benefits

• Competitive salary and performance-based bonuses.
• Opportunity to work with premium ingredients and develop refined culinary skills.
• Comprehensive health and wellness benefits.
• Professional development and training opportunities.
• A sophisticated and fast-paced work environment in Sandton .

Additional Information

Job Number

Job Category Food and Beverage & Culinary

Location Maude Street, Sandton, South Africa, South Africa, 2126

VIEW ON MAP ( Full Time

Located Remotely? N

Position Type Management

Additional Information This hotel is owned and operated by an independent franchisee, Oklahotel (Pty) Ltd. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

The Sous Chef is a key member of the culinary leadership team, responsible for supporting the Executive Chef and Head Chef in the effective management of the kitchen operation. The role ensures consistent delivery of high-quality food, exceptional culinary standards, food safety, cost control and an outstanding guest experience in accordance with Marriott International standards.

The successful candidate will demonstrate strong leadership, technical culinary expertise, operational discipline and the ability to motivate and develop a diverse culinary team.

Culinary Operations Assist the Executive Chef and Executive Sous Chef with the day-to-day management of the kitchen operation. Ensure all dishes are prepared and presented consistently according to approved recipes, specifications and Marriott brand standards. Supervise food preparation, cooking, plating and service during assigned shifts. Ensure mise en place is completed accurately and on time prior to service. Maintain high standards of food quality, taste, presentation and portion control. Monitor service levels and take immediate corrective action where standards are not being met. Support menu development, recipe testing and implementation of new culinary concepts. Ensure all kitchen sections are adequately prepared and staffed for each service period.

Leadership & Team Management Lead, supervise and motivate kitchen associates during assigned shifts. Allocate duties and responsibilities effectively according to operational requirements. Conduct daily briefings and ensure the team is fully informed of menus, specials, VIP requirements and operational priorities. Coach and develop junior chefs and kitchen associates through on-the-job training. Monitor staff performance and provide constructive feedback. Assist with onboarding and training of new culinary associates. Promote teamwork, professionalism, discipline and a positive working environment. Act as the senior culinary leader on duty when required.

Food Safety & Hygiene Maintain strict compliance with Marriott food safety, hygiene and sanitation standards. Ensure HACCP procedures and required food safety controls are consistently followed. Monitor food temperatures, storage, labelling, dating and stock rotation. Conduct regular checks of refrigerators, freezers, preparation areas and kitchen equipment. Ensure cleaning schedules and sanitation procedures are completed correctly. Immediately report food safety risks, equipment defects or hygiene concerns to management. Maintain a clean, organised and professional kitchen environment at all times.

Cost Control & Stock Management Assist with controlling food costs through effective portion control, production planning and waste management. Monitor food usage and minimise unnecessary wastage. Assist with stock counts and inventory control. Ensure stock is correctly received, stored and rotated according to FIFO principles. Monitor daily production requirements and adjust preparation according to forecasted business levels. Report shortages, variances and wastage to the Executive Chef or relevant manager. Ensure company equipment, ingredients and resources are used responsibly.

Administration & Compliance Complete required kitchen documentation accurately and on time. Assist with daily production sheets, temperature records, wastage reports and other operational checklists. Ensure recipes, specifications and standard operating procedures are followed. Support preparation for internal and external food safety and quality inspections. Maintain awareness of Marriott policies, procedures and operational standards. Ensure all associates comply with company rules, grooming standards and health and safety requirements.

Guest Experience Maintain a strong focus on delivering an exceptional dining experience. Respond professionally to guest feedback and culinary-related complaints. Work closely with Front of House teams to ensure smooth and efficient service. Ensure special dietary requirements, allergies and guest requests are communicated and managed appropriately. Demonstrate a genuine commitment to Marriott's philosophy of putting people first and exceeding guest expectations.

_This company is an equal opportunity employer._

Protea Hotels by Marriott is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.