Sous Chef

The Conservatory Sandton; Johannesburg; On-site; ZAR 420,000 - 600,000; Full time

Job summary

The Conservatory Sandton is seeking a capable Sous Chef to join our culinary leadership team. You will support the Executive and Head Chef in managing the kitchen, ensuring consistent delivery of high-quality food and an outstanding guest experience in line with Marriott standards.

You will lead a diverse culinary team, develop staff, and uphold food safety, portion control and cost management while maintaining brand integrity during busy service periods.

Qualifications

• Culinary qualification from a recognised culinary school or hospitality institution.
• 3–5 years of professional kitchen experience with 1–2 years in a supervisory or senior role.
• Experience as Sous Chef, Junior Sous Chef or similar in high-volume environments.
• Strong knowledge of food preparation, techniques, presentation and kitchen operations.
• Understanding of food safety, HACCP and health regulations.
• Experience with stock control, ordering, receiving, storage and food-cost management.
• Ability to lead, train, motivate and supervise kitchen staff.
• Excellent organizational and time-management skills under pressure.
• Strong communication and teamwork abilities.
• Knowledge of menu planning, recipe development and kitchen costing.
• Flexibility to work evenings, weekends, public holidays and extended hours.
• Food-handler/food-safety certificate is advantageous.

Responsibilities

• Assist the Executive Chef with daily kitchen management.
• Ensure dishes are prepared and plated to brand standards.
• Supervise cooking, plating and service during shifts.
• Maintain mise en place and pre-service readiness.
• Uphold high standards of food quality, taste and portions.
• Monitor service levels and correct deviations promptly.
• Support menu development and new culinary concepts.
• Ensure kitchen sections are properly staffed for each service.

Skills

Leadership

Food safety

Stock management

Team training

Quality control

Communication

Time management

Education

Culinary qualification

Job description

TheSous Chefis 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.
• Culinary qualification from a recognised culinary school or hospitality institution.
• Minimum3-5 years of professional kitchen experience, with at least1-2 years in a supervisory or senior chef position.
• Previous experience working as aSous Chef, Junior Sous Chef, Chef de Partie, or Senior Chefin a high-volume restaurant, hotel, lodge, or similar hospitality environment.
• Strong knowledge offood preparation, cooking techniques, presentation, and kitchen operations.
• Good understanding offood safety, hygiene, HACCP principles, and health regulations.
• Experience withstock control, ordering, receiving, storage, and food-cost management.
• Ability to lead, train, motivate, and supervise kitchen staff effectively.
• Strong organisational and time-management skills, with the ability to work under pressure.
• Excellent communication and teamwork skills.
• Ability to maintain consistent food quality and presentation during busy service periods.
• Knowledge of menu planning, recipe development, portion control, and kitchen costing is advantageous.
• Flexibility to workevenings, weekends, public holidays, and extended hourswhen required.
• A valid food-handler/food-safety certificate, where applicable, is advantageous.