High end Boutique Hotel in Ballito is looking for a skilled and motivated Senior Sous Chef to join their culinary team. The Sous Chef will work closely with the Head Chef & Executive Chef to lead the kitchen operations, ensuring the highest standards of food preparation, presentation, and quality. The successful candidate will play a key role in menu development, staff supervision, and maintaining a smooth and efficient kitchen environment.
Responsibilities:
Assist the Head Chef / Executive Chef in developing and executing creative and innovative menus using the finest seasonal and locally sourced ingredients.
Ensure all dishes are prepared and presented to the highest standards, adhering to the established recipes and guidelines.
Supervise and support the kitchen team during food preparation and service.
Collaborate with the Head Chef / Executive Chef to manage kitchen operations, including food preparation, cooking, and plating.
Maintain cleanliness and organization in the kitchen, adhering to strict food safety and hygiene standards.
Oversee inventory management, ensuring sufficient stock levels while minimizing wastage.
Lead by example to promote a positive and professional work environment.
Support the Head Chef / Executive Chef in managing kitchen staff, including training, scheduling, and performance evaluations.
Lead by example, providing guidance, motivation, and constructive feedback to enhance the team's performance and skills.
Ensure the kitchen team follows standard recipes and procedures to maintain consistency.
Collaborate with the Head Chef/Executive Chef, front-of-house staff, and management to deliver a seamless and exceptional dining experience for guests.
Assist in handling guest feedback and concerns with professionalism and a focus on guest satisfaction.
Work with the culinary team to control food costs by maintaining portion control and minimizing wastage.
Support the Head Chef/Executive Chef in managing the kitchen budget effectively.
Requirements:
A minimum of 3 years management experience in a medium sized kitchen
Experience in a similar 5* establishment
Culinary Diploma or Equivalent
Experience in fine dining and a la carte service is essential
Ability to produce innovative and modern dishes to the highest of standards
Ability to be flexible and adaptable
Excellent understanding of kitchen procedure and timing requirements
Excellent planning and organisational skills
Good interpersonal and communication skills (verbal and written)
Working knowledge of Health, Safety and hygiene practices
Benefits:
Competitive basic salary based on experience and qualifications.
50% company contribution to Medical Aid
7% company contribution to Provident Fund
Uniform provided by the hotel.
