Sous Chef

Tyron Consultancy; Cape Town; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading hotel in Cape Town is seeking a Sous Chef to oversee kitchen operations, ensuring a high-quality dining experience for guests. The successful candidate will have strong leadership and culinary skills, manage food procurement, and maintain hygiene and operational standards. Ideal applicants will possess significant experience in a 5-star environment and display a passion for culinary excellence.

Qualifications

• 3-5 years’ experience in a 5-star hotel or similar.
• Computer literacy is essential.
• High level of English proficiency required.

Responsibilities

• Manage kitchen operations and uphold discipline.
• Create and design menus that meet guest expectations.
• Ensure hygiene and safety standards are followed.

Skills

Communication

Leadership

Numeracy

Planning

Teamwork

Culinary Knowledge

Education

Grade 12

Post matric hotel school qualification

Job description

Sous Chef position currently available in Cape Town.

We are currently recruiting for a Sous Chef for a 5* Hotel in Cape Town. The Sous Chef’s role is essential to the success of the culinary operation and in providing guests with a special and memorable dining experience.

The Sous Chef needs to uphold strong discipline in the kitchen ensuring staff are performing in a professional manner and delivering food to the set standard. He/she is responsible for the kitchen, stock, revenues and cost of sale in the absence of the Head Chef.

Salary: R18 500 per month.

Requirements:

• Grade 12
• Post matric hotel school qualification would be advantageous
• 3 – 5 years’ experience in a 5-star Hotel restaurant or similar environment
• Computer literacy
• Previous leadership role
• Excellent communication skills
• Good numeracy skills
• High level of English proficiency
• Ability to plan in advance
• Ability to train and develop a team
• Must be motivated, enthusiastic, and energetic
• Must be a team player, with a positive attitude
• Must be willing to work shifts
• Must be able to work under pressure
• Own transport preferable

Key Performance Objectives:

• To be able to work under pressure and to be flexible at all times, considering the location and environment he/she is working in.
• Have outstanding product knowledge in food,
• Thorough knowledge of current leading culinary trends in food and beverage,
• To create, design and implement menus throughout the hotels outlets that meet the demands and exceed the expectations of guests as agreed with Senior Management,
• Thorough understanding of styles and different types of dietary requirements,
• To take complete responsibility for the procurement of all food related goods and materials necessary for the food production as well as the staff canteen,
• Assist the Head chef in meeting mandated cost of sales targets,
• Good understanding of basic accounting principles and be capable of assessing a Profit & Loss statement and forecasts,
• To assist in the responsibility for the profitability of his/her department,
• To assist in completing month end stock takes, and
• To maintain all food cost and stocks in line with agreed budgets.
• Going the extra mile to ensure guest satisfaction,
• Going the extra mile to assist members of the team and other departments, and
• Maintaining good relationships with team members and departments.
• To take complete responsibility for the hygiene, cleanliness and maintenance of all the kitchens including fridges, freezers, storerooms, crockery, kitchen and operational equipment,
• To ensure the Kitchen is cleaned in line with Health and safety standards daily, and
• Follow all Health and Safety Procedures