Sous Chef

University of Fort Hare; George; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A leading educational institution in George is seeking an experienced Sous Chef with a 3-year Chefs Diploma and substantial culinary experience, specifically in a 5-star hotel or resort. The candidate should possess strong interpersonal skills, be computer literate, and have a background in banqueting. The role includes trend analysis in the culinary industry and oversight of kitchen operations to ensure compliance with relevant standards. Hospitality hours apply.

Qualifications

• At least 6 years’ experience in culinary, with 3 years as a Sous Chef in a 5* Hotel/Resort.
• Good verbal communication skills to engage with colleagues and guests.
• Ability to monitor and control resources effectively.

Responsibilities

• Keep abreast of culinary industry trends.
• Develop and assign prices to menu items based on costs.
• Coordinate planning and purchasing for food operations.
• Provide guidance and training to kitchen staff.
• Ensure compliance with SHEQ & FCS requirements.

Skills

Culinary skills

Interpersonal skills

Financial management awareness

Banqueting experience

Computer literacy (MS Office and SAP)

Education

3-year Chefs Diploma from an internationally recognised institution

Job description

Overview

Our client is situated in George in the heart of the Garden Route, and has an exciting career opportunity for an experienced and motivated Sous Chef.

Requirements

• The position requires that the candidate have a 3-year Chefs Diploma from an internationally recognised institution coupled with at least 6 years’ experience in culinary of which 3 years as a Sous Chef in a 5* Hotel/Resort.
• Previous banqueting experience is essential.
• Computer literate (MS Office and SAP).
• Knowledge of financial management awareness will be an advantage.
• The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests.

Duties

• Keep abreast of trends in the culinary industry.
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs.
• Design special product offerings to maximize usage of stock and to make use of slow-moving stock.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation.
• Monitoring and controlling resources and assist in overseeing the spending of money.
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline.
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

Please note: hospitality hours apply to this role.