Senior Sous Chef – Luxury Hotel & Fine Dining

Bright Placements (PTY) Ltd; Pongola; Presencial; ZAR 240.000 - 420.000; Jornada completa

Descripción de la vacante

Bright Placements (PTY) Ltd in KwaZulu-Natal seeks an experienced Sous Chef with a recognised culinary qualification and a track record in high-end hospitality. You will oversee kitchen operations, supervise staff, control portions and costs, and ensure HACCP-compliant food safety and pristine hygiene standards.

Must have 3–5 years in professional kitchens, including at least 2 years in a senior role such as Sous Chef, with experience in fine-dining, luxury lodges or hotels.

Formación

• A recognised qualification in Culinary Arts, Professional Cookery or Commercial Cookery.
• Minimum of 3–5 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or similar senior position.
• Previous experience in a four- or five-star hotel, luxury lodge, resort or fine-dining establishment.
• Strong knowledge of modern culinary techniques, international cuisine and food presentation.
• Proven experience supervising and training kitchen staff.
• Good understanding of food costing, portion control, stocktaking and inventory management.
• Knowledge of HACCP principles, food safety and kitchen hygiene.
• Experience in banqueting, conferences and high-volume food production.
• Computer literacy and the ability to maintain kitchen administration records.
• Good command of written and spoken English.
• A valid driver's licence and reliable transport would be advantageous, depending on the hotel's location.

Conocimientos

Kitchen management

Staff supervision

Food costing

Portion control

Inventory management

HACCP knowledge

Banqueting

English proficiency

Driver's license

Computer literacy

Educación

Culinary Arts/Professional Cookery/Commercial Cookery

Herramientas

Computer literacy

Descripción del empleo

Bright Placements (PTY) Ltd in KwaZulu-Natal seeks an experienced Sous Chef with a recognised culinary qualification and a track record in high-end hospitality. You will oversee kitchen operations, supervise staff, control portions and costs, and ensure HACCP-compliant food safety and pristine hygiene standards.

Must have 3–5 years in professional kitchens, including at least 2 years in a senior role such as Sous Chef, with experience in fine-dining, luxury lodges or hotels.