Sous Chef

Bright Placements; Polokwane; On-site; ZAR 420,000 - 600,000; Full time

Job summary

Bright Placements is seeking a Senior Sous Chef for a luxury hotel kitchen in Limpopo. You will support the Executive Chef, lead a brigade of kitchen staff, ensure five-star food quality, presentation and consistency, and drive smooth operation across breakfast, lunch and dinner services in a high-volume environment.

You will oversee menu planning and costing, stock control and cost management, maintain HACCP standards, and drive training to uphold discipline, teamwork and guest satisfaction

Qualifications

• Qualified in Culinary Arts, Professional Cookery or Commercial Cookery.
• 3–5 years in professional kitchen with 2+ years in senior role.
• Experience in four- or five-star hotel or luxury lodge.

Responsibilities

• Assist Executive Chef with daily kitchen operations and supervise staff.
• Oversee food production across breakfast, lunch and dinner.
• Ensure dishes meet five-star standards for taste, quality and presentation.
• Monitor cooking methods, portion sizes and plating for consistency.
• Lead hygiene, HACCP compliance and safety in the kitchen.
• Assist with menu costing, development and stock control.
• Coordinate banquets and special events with front-of-house.
• Train juniors and monitor staff performance and conduct.

Skills

Leadership

Kitchen supervision

Food cost control

HACCP knowledge

English proficiency

Education

Culinary Arts qualification

Professional Cookery/Commercial Cookery

Job description

The Senior Sous Chef assists the Executive Chef in managing the hotel's kitchen operations, ensuring exceptional food quality, presentation and consistency in accordance with five-star hospitality standards. The successful candidate will provide strong leadership to the kitchen brigade, oversee daily food production, maintain hygiene and food-safety standards, and assist with menu development, stock control and cost management.

The Senior Sous Chef must be a hands-on culinary professional with excellent organisational skills, a passion for fine dining and the ability to lead the kitchen team in a busy luxury hotel environment.

Key duties and responsibilities

1. Kitchen operations and food production

• Assist the Executive Chef with the daily management and smooth operation of all kitchen sections.
• Supervise food preparation and service for breakfast, lunch, dinner, banqueting, conferences and special events.
• Ensure that all dishes meet five-star standards for taste, quality, consistency and presentation.
• Monitor food preparation, cooking methods, portion sizes and plating.
• Ensure that meals are prepared and served within the required timeframes.
• Conduct regular quality checks before dishes are served.
• Step in to manage the kitchen in the Executive Chef's absence.
• Ensure that kitchen equipment is used correctly and maintained in good working order.

1. Menu planning and development

• Assist with creating and updating seasonal menus in collaboration with the Executive Chef.
• Develop creative dishes that meet the hotel's culinary standards and guest expectations.
• Assist with menu costing, recipe development and portion control.
• Ensure recipes and presentation standards are consistently followed.
• Accommodate guests' dietary requirements, allergies and special requests.
• Contribute ideas for buffet menus, fine dining, themed evenings, weddings and banqueting functions.
• Monitor guest feedback and recommend improvements to menus and food quality.

1. Staff supervision and training

• Supervise, guide and motivate Sous Chefs, Chef de Parties, Commis Chefs, kitchen assistants and other kitchen staff.
• Allocate daily duties and ensure that each kitchen section operates efficiently.
• Assist with staff scheduling, shift planning and kitchen rosters.
• Train junior chefs in cooking techniques, presentation, hygiene and professional kitchen practices.
• Monitor staff performance, productivity and adherence to standard operating procedures.
• Maintain discipline, teamwork and professional conduct.
• Identify skills gaps and assist with ongoing staff development.
• Promote clear communication and cooperation between kitchen sections and the front-of-house team.

1. Stock control and cost management

• Assist the Executive Chef with food-cost management and departmental budgeting.
• Monitor stock levels and prepare requisitions according to menu requirements and occupancy.
• Assist with weekly or monthly stocktakes and investigate discrepancies.
• Ensure deliveries are checked for quality, quantity and freshness.
• Implement correct stock rotation, labelling and storage procedures.
• Monitor portion control and minimise food wastage.
• Ensure that ingredients are used efficiently without compromising quality.
• Maintain accurate stock records and report shortages or unusual variances.

1. Hygiene, food safety and health and safety

• Ensure compliance with food-safety regulations and hotel hygiene policies.
• Maintain high standards of cleanliness throughout kitchen areas, storerooms and refrigeration facilities.
• Monitor food temperatures, storage conditions and cleaning schedules.
• Ensure safe food-handling practices and prevention of cross-contamination.
• Ensure staff follow personal hygiene, uniform and grooming standards.
• Identify and report potential hazards, equipment faults and maintenance requirements.
• Assist with internal inspections and food-safety audits.

1. Banqueting and special events

• Assist with the planning and execution of weddings, conferences, banquets and private functions.
• Coordinate food production according to function sheets and confirmed guest numbers.
• Ensure sufficient staffing, preparation and stock availability for each event.
• Maintain consistent food quality and presentation during high-volume service.
• Liaise with the events and front-of-house teams to ensure smooth service delivery.

1. Administration and communication

• Conduct pre-service briefings and communicate daily priorities to the kitchen team.
• Maintain accurate kitchen records, recipes, preparation lists and handover notes.
• Communicate guest requirements and dietary requests to the relevant kitchen sections.
• Report operational challenges and food-cost concerns to the Executive Chef.Assist in implementing and maintaining kitchen standard operating procedures.
• Work closely with the Food and Beverage Manager and other hotel departments.

Qualifications and experience

• A recognised qualification in Culinary Arts, Professional Cookery or Commercial Cookery.
• Minimum of 3-5 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or similar senior position.
• Previous experience in a four- or five-star hotel, luxury lodge, resort or fine-dining establishment.
• Strong knowledge of modern culinary techniques, international cuisine and food presentation.
• Proven experience supervising and training kitchen staff.
• Good understanding of food costing, portion control, stocktaking and inventory management.
• Knowledge of HACCP principles, food safety and kitchen hygiene.
• Experience in banqueting, conferences and high-volume food production.
• Computer literacy and the ability to maintain kitchen administration records.
• Good command of written and spoken English.
• A valid driver's licence and reliable transport would be advantageous, depending on the hotel's location.

These criteria align with current South African senior chef recruitment requirements, including recent positions advertised in Limpopo.
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Key skills and competencies

• Strong culinary expertise and creativity.
• Excellent leadership and team-management skills.
• Ability to delegate duties and manage multiple kitchen sections.
• Excellent time management and organisational skills.
• Strong attention to detail and presentation.
• Commercial awareness and cost-conscious decision-making.
• Ability to work under pressure during busy services.
• Professional communication and interpersonal skills.
• Problem-solving ability and initiative.
• Flexibility to work shifts, weekends and public holidays.

Key performance indicators (KPIs)

The Senior Sous Chef's performance can be assessed against the following:

1. Food quality, consistency and presentation.
2. Guest feedback and satisfaction.
3. Food costs and wastage levels against targets.
4. Accuracy of stocktakes and stock documentation.
5. Kitchen hygiene and food-safety audit results.
6. Staff productivity, training and development.
7. Timely preparation and delivery of meals.
8. Compliance with recipes, portion sizes and plating standards.
9. Effective execution of functions and special events.
10. Kitchen organisation and adherence to operational SOPs.