Sous Chef

Staff Solutions; Makhanda; On-site; ZAR 180 000 - 300 000; Full time

Job summary

An established industry player is seeking a skilled culinary professional to join their team. In this role, you will be responsible for managing kitchen operations, ensuring the delivery of exceptional food quality, and maintaining high standards of food safety. Your expertise will shine as you lead junior kitchen staff and collaborate with the kitchen management team to create memorable dining experiences for guests. If you have a passion for culinary arts and a proven track record in a 5-star environment, this is an exciting opportunity to advance your career in a dynamic and supportive setting.

Qualifications

• 5+ years in a 5-star Lodge/Hotel with 2+ years at CDP level.
• Current food handler health card or HACCP/Food Safety certificate required.

Responsibilities

• Manage guest interactions regarding menu requests and dietary needs.
• Ensure compliance with food safety and health policies.

Skills

Culinary Skills

Food Safety Knowledge

Communication Skills

Team Management

Cost Control

Education

Diploma in Culinary Arts

Tools

GAAP POS

MS Excel

Job description

• Stay up to date with changes in policies, ways of working and standards in the industry.
• Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
• Manage interactions with guests regarding menu requests / dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
• Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
• Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
• Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
• Assist with managing junior kitchen staff during preparation and service.
• Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.

Requirements:

• Diploma or other formal qualification in Culinary Arts
• At least 5 years’ experience at a 5-star Lodge / Hotel, with a minimum of 2 years’ experience at a CDP level
• Hold a current food handler health card or HACCP / Food Safety certificate
• Knowledge of GAAP POS and MS Excel
• Good knowledge of food costing and wastage control