Sous Chef

Phoenix Recruitment; KwaZulu-Natal; On-site; ZAR 25 000 - 45 000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Sous Chef to join their dynamic team in the Central Drakensberg. In this pivotal role, you will lead kitchen operations, ensuring exceptional food quality and presentation while adhering to safety standards. Your expertise in menu planning, staff management, and cost control will be essential in delivering outstanding culinary experiences. If you are passionate about creating exceptional dishes and thrive in a fast-paced environment, this opportunity is perfect for you.

Qualifications

• 5+ years of kitchen experience, preferably in a 4-star hotel.
• Strong leadership and communication skills are essential.

Responsibilities

• Lead kitchen operations and ensure high food quality.
• Supervise and train kitchen staff while managing inventory.

Skills

Kitchen Management

Food Preparation

Staff Management

Menu Planning

Quality Control

Communication Skills

Education

Grade 12

Formal Culinary Training

Tools

Inventory Management Software

Job description

Large Hotel & Resort in the Central Drakensberg region is looking for a Sous Chef.

You will act as a kitchen leader and assist the Executive Chef and Senior Sous Chefs with daily operations, food preparation, staff management and ensuring high food quality and adherence to safety standards .

Duties :

Food Preparation : Preparing ingredients, cooking dishes, and ensuring food quality and presentation. Following recipes and ensuring consistency in dishes. Maintaining a clean and organized workstation.

Kitchen Operations : Assisting the head chef with menu planning and development. Overseeing food preparation and cooking processes. Expediting orders to ensure timely service.Maintaining kitchen inventory and ordering supplies.Ensuring adherence to health and safety regulations.

Staff Management : Supervising and training kitchen staff.Scheduling staff shifts. Addressing and resolving customer issues.

Quality Control : Ensuring food quality and presentation meet standards.Monitoring food safety and sanitation practices.

Other Duties : Assisting with opening and closing duties.Participating in staff meetings. Performing other tasks as assigned by the head chef.

Requirements : Grade 12

Formal culinary training is preferred

Must have at least 5 years of kitchen experience

Previous experience in a 4-star Hotel that caters for Conference & Banqueting events.

Creative and be able to create exceptional food.

Familiar with cost and stock control.

Familiar with menu planning and costing.

Familiar with ordering, receiving, and storing stock, as well as Invoice control.

Good leadership skills.

Familiar with all aspects of the management of the kitchen.

Familiar with all aspects re. health & safety, as well as Fire emergency procedures

Must be computer literate

Must have good communication skills and be fluent in English.