Port Elizabeth: Sous Chef – Business Hotel – Port Elizabeth posted by C & G Hospitality Recruitment T/A Hotelrecruiters

Upscale Business Hotel requires a highly skilled and professional Sous Chef for their hotel property in Port Elizabeth. The successful Sous Chef candidate will act as the second-in-command in the kitchen, overseeing daily culinary operations and ensuring the highest standards of food quality and service. In this role you must prioritise “making every guest a returning and referring guest.” It requires a blend of creative talent, administrative efficiency, and strong leadership to maintain a high-performing kitchen environment while delivering excellent service in line with brand standards. Key Responsibilities: Kitchen Management: Supervise and coordinate the activities of all kitchen staff, including Junior Sous Chefs, Chef de Parties, Commis Chefs, and scullery team members. Quality Control: Ensure all food meets established standards for taste, temperature, and presentation. Conduct regular duties to maintain Food Health & Safety compliance, including temperature logs and proper labeling. Menu Development: Assist the Executive Chef in creating innovative menus and daily specials. Design buffet layouts in line with brand standards and use POS data to analyze sales mix and revenue for menu optimization. Inventory & Stock Control: Manage stock levels, place orders for fresh seasonal produce, and conduct regular stock takes. Implement First In, First Out (FIFO) methods and secure storage procedures to prevent pilferage. Health & Safety Compliance: Enforce strict adherence to HACCP, FCS Audits, Disaster Management, and Occupational Health and Safety requirements. Ensure required warning signage is displayed during cleaning. Staff Training & HR: Mentor and train the brigade on service procedures and product knowledge. Handle induction, finalise probation evaluations, and issue verbal/written warnings when company policy is violated. Operational Oversight: Manage the kitchen in the absence of the Executive Chef. Prepare staff rosters using “Prime Costs” methodology, balancing business demands and payroll-to-sales targets based on occupancy. Financial Controls: Achieve cost-effective procurement and accurate processing of all dockets per POS procedures. Handle and authorize the dispensing of company funds as required. Brand Standards & Innovation: Execute brand standards for consistency across the brand. Be on the lookout for enhancements and load implemented ideas through the required “Ideas platform.” KPIs: Food Cost Percentage: Maintain food costs within the budgeted percentage through effective portion control, waste reduction, and aligning preparation with occupancy levels. Service Speed: Meet or exceed target “ticket times” and ensure all “LodgeAbility Service Encounters” are met to create a memorable experience. Hygiene & Compliance Audit Scores: Achieve and maintain high ratings in FCS Audits and all internal/external Health and Safety audits. Staff Turnover & Performance: Maintain low turnover and ensure all direct reports complete annual performance assessments and online learning courses. Guest Satisfaction: Achieve favorable responses from surveys and other service-related feedback platforms. Minimum Requirements: Experience: Minimum of 2–5 years of culinary experience in a senior role, with strong knowledge of stock takes, food costing, budgets, and running a busy hot pass. Education: Grade 12/Equivalent and a Culinary Diploma/equivalent or ARPL/Trade Test from a reputable institution. Computer Literacy: Essential proficiency in Microsoft Office Suite. Financial/Legal: Subject to a fraud and credit check due to money handling; must comply with all legislative and operational training requirements. Technical Skills: Advanced knowledge of kitchen equipment, food safety, and cost containment processes. Leadership: Proven ability to lead a team, manage employee relations, and act with learning agility and resilience. Physical Requirements: Ability to handle prolonged standing, repetitive movements, manual handling (pulling/pushing loads), and exposure to psychosocial stressors. Availability: Ability to work long hours and shifts as per the requirements of the hospitality industry (weekends, evenings, and public holidays).