10 2nd Avenue Houghton Estate is a premier luxury boutique hotel located in the heart of Houghton Estate, Johannesburg. Our hotel offers luxurious accommodation, gourmet cuisine, state-of-the-art conference facilities, and warm South African hospitality in our lush, landscaped gardens. Dream Hotels & Resorts strives to uphold our 8 core values: Reliability and accountability Empathy and collaboration Sustainability in environmental, financial, and social aspects Humanity, trust, dynamism, excellence, and joy We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment. These values guide our decision-making and operational standards on a daily basis. Job Overview: We are currently seeking a highly skilled and experienced Hotel Sous Chef to join our culinary team. In this role, you will work closely with our Executive Chef to oversee the day-to-day kitchen operations, manage staff, and ensure the quality and consistency of food production in all dining outlets within the hotel. Key Responsibilities: Kitchen Management: Assist the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation. Staff Supervision: Supervise and coordinate the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants. Menu Planning and Development: Collaborate with the Executive Chef on menu planning, recipe development, and creating daily specials. Food Safety and Sanitation: Ensure compliance with food safety standards, sanitation regulations, and hygiene practises. Inventory and Cost Control: Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Quality Assurance: Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. Collaboration with Culinary Team: Work closely with other members of the culinary team to coordinate food preparation, timing, and presentation during service times. Customer Service: Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations. Problem Solving: Think quickly and troubleshoot issues that arise in the kitchen, making decisions under pressure. Leadership and Mentoring: Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. Experience: A minimum of 4 years experience in a similar senior position in a 4-star environment. A proven track record in kitchens, food development, and people management. Proficiency in various computer software programmes (MS Office, restaurant management software, POS). A culinary science or related certificate. Familiarity with the latest cooking trends and best practises. The ability to spot and resolve problems efficiently. Excellent delegation and communication skills. Up-to-date knowledge of food and beverage trends and best practises. The ability to manage personnel and meet financial targets. A guest-oriented and service-minded attitude. A culinary school diploma or degree in food service management or a related field.

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