Job Description

Closing Date: 2025-06-08
Job Type: Permanent
Job Level: Skilled
Experience: Between 3 - 5 Years
EE/AA: No
Summary
An amazing opportunity for a talented and success-hungry Sous Chef to join their team and the second-in-command in a professional kitchen, working directly under the head chef. They will be responsible for overseeing daily kitchen operations, supervising staff, ensuring food quality, and assisting with menu preparation and ordering at their Pretoria venue
Description

• To supervise, direct and participate where necessary in the preparation & cooking of all food items
• To run the Pass and maintain high a la carte standards and excellent food quality
• To oversee kitchen, restaurant and events, ensuring quality standards are maintained
• To ensure stock orders are placed with Executive Chef and with procurement in the absence of the chef
• To receive stock, check thoroughly, quality and quantity and report any sub-standard items to Exec Chef
• To ensure an efficient system for storage of all food items received.
• To assist Exec Chef in maintaining the budgeted food cost
• To offer input for menu planning focusing on product availability, seasonality, cost and production time/manpower, taking into consideration market trends, customer preference, skills available as well as equipment availability.
• Strive to create a stable working environment and high morale, giving each individual team member guidance and offering regular counselling, creating inspiration for individual achievement, setting goals and targets with timescales.
• To ensure secure and proper storage of food utilising control procedures which should be recorded, and spot checked.
• To ensure the highest standards of hygiene and safety through training and regular inspection
• To plan production to minimise energy and other operating expenses
• To make regular visits to the restaurant area to check on buffet quality, variety and presentation, merchandising and soliciting guest comments for quality improvement specific market research
• Ensure minimum or no wastage
• Adhering to correct hygiene principles
• Conduct accurate food counts, twice a month. Assist with variance reports
• Conduct accurate monthly OE counts and assist with variance reports.
• To meet the standards of training required by the Hotel and the Executive Chef.
• To assist in the effective development and training of all staff within the department ensuring each member of staff has a current individual training programme to ensure satisfactory standards.

• Strong leadership qualities
• Creative in food and menu planning
• Demonstrate passion for attention to detail and high standards
• Good all-rounder cold and hot kitchen, pastry & dessert. Str
• Ability to run a tight ship and manage kitchen administration, costings and food quality standards
• Must be very well spoken and enjoy interacting with guests.
• Strong a la carte skills. Excellent plating skills
• Should be responsible and accountable with high standards and work ethics
• Be able to do food and recipe costings.

• At least 3 to 4 years experience in a similar environment as a sous chef or senior CDP
• Matric / Grade 12
• Diploma/Certificate in culinary arts
• Formal culinary training is preferred