Sous Chef

Prodevelopment Group; Johannesburg; On-site; ZAR 250 000 - 450 000; Full time

Job summary

An established industry player in hospitality is seeking a talented Hotel Sous Chef to elevate their culinary team. This role offers the chance to manage kitchen operations, supervise staff, and innovate menu offerings in a luxurious environment. With a focus on quality, safety, and customer satisfaction, you will lead a passionate team while ensuring every dish meets the highest standards. If you have a strong culinary background and a knack for leadership, this position is a fantastic opportunity to make your mark in a vibrant and dynamic setting.

Qualifications

• 4+ years in a senior kitchen role within a 4-star environment.
• Proficient in food development and people management.

Responsibilities

• Assist Executive Chef in kitchen management and food preparation.
• Supervise kitchen staff and ensure high-quality dish presentation.

Skills

Kitchen Management

Staff Supervision

Menu Planning

Food Safety

Inventory Management

Quality Assurance

Problem Solving

Leadership

Communication Skills

Education

Culinary Science Certificate

Culinary School Diploma

Degree in Food Service Management

Tools

MS Office

Restaurant Management Software

POS Systems

Job description

10 2nd Avenue Houghton Estate is a premier luxury boutique hotel located in the heart of Houghton Estate, Johannesburg.

Our hotel offers luxurious accommodation, gourmet cuisine, state-of-the-art conference facilities, and warm South African hospitality in our lush, landscaped gardens. Dream Hotels & Resorts strives to uphold our 8 core values:

1. Reliability and accountability
2. Empathy and collaboration
3. Sustainability in environmental, financial, and social aspects
4. Humanity, trust, dynamism, excellence, and joy

We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment. These values guide our decision-making and operational standards on a daily basis.

Job Overview:

We are currently seeking a highly skilled and experienced Hotel Sous Chef to join our culinary team.

Key Responsibilities:

1. Kitchen Management: Assist the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation.
2. Staff Supervision: Supervise and coordinate the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants.
3. Menu Planning and Development: Collaborate with the Executive Chef on menu planning, recipe development, and creating daily specials.
4. Food Safety and Sanitation: Ensure compliance with food safety standards, sanitation regulations, and hygiene practices.
5. Inventory and Cost Control: Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing food wastage.
6. Quality Assurance: Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards.
7. Collaboration with Culinary Team: Work closely with other members of the culinary team to coordinate food preparation, timing, and presentation during service times.
8. Customer Service: Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations.
9. Problem Solving: Think quickly and troubleshoot issues that arise in the kitchen, making decisions under pressure.
10. Leadership and Mentoring: Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development.

Experience:

1. A minimum of 4 years experience in a similar senior position in a 4-star environment.
2. A proven track record in kitchens, food development, and people management.
3. Proficiency in various computer software programmes (MS Office, restaurant management software, POS).
4. A culinary science or related certificate.
5. Familiarity with the latest cooking trends and best practices.
6. The ability to spot and resolve problems efficiently.
7. Excellent delegation and communication skills.
8. Up-to-date knowledge of food and beverage trends and best practices.
9. The ability to manage personnel and meet financial targets.
10. A guest-oriented and service-minded attitude.
11. A culinary school diploma or degree in food service management or a related field.