About the Role

The Sous Chef position is a critical role in our Food and Beverage operation, responsible for leading the kitchen team to deliver exceptional food quality, presentation, and service standards. The ideal candidate will possess strong leadership skills, culinary expertise, and excellent communication abilities.

Key Responsibilities

• Train, develop, and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
• Teach preparation according to well-defined pre-existing recipes and develop new recipes for the menus
• Provide direction for all day-to-day operations in the kitchen
• Guide employees’ performance and provide feedback as needed
• Utilize interpersonal and communication skills to lead, influence, and drive the kitchen staff
• Advocate sound financial/business decision making, demonstrating honesty, integrity, and leading by example
• Improve service by communicating and assisting individuals to understand guest needs
• Delegate tasks to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold
• Determine how food should be presented and create decorative food displays
• Ensure compliance with food handling and sanitation standards
• Maintain proper equipment maintenance and follow local Health department and hotel standards
• Acquire needed goods and services
• Prepare products consistently to meet quality standards
• Maintain required food handling and sanitation certifications for all kitchen staff
• Follow proper purchasing, receiving, and food storage standards in the kitchen
• Interact with guests to obtain feedback on food quality, presentation, and service levels
• Respond to and handle guest problems and complaints
• Review daily food cost reports with key kitchen and F&B team members
• Identify developmental needs of kitchen staff and provide coaching, mentoring, and helping them improve their knowledge or skills
• Train kitchen team on the fundamentals of good cooking and excellent plate presentations
• Interview and hire new applicants for kitchen positions

Requirements

• Matric
• Relevant qualifications (not specified)

Qualifications

• Formal education/certifications (none mentioned in original description, so skipping this entire section)

Salary & Benefits

• Not mentioned in the original description, so skipping this entire section

About the Role

An established hospitality venue is seeking a talented and driven Sous Chef to support the delivery of exceptional culinary experiences across its members’ area, events, and conferencing operations. This role is responsible for ensuring consistently high standards in food quality, presentation, and service, while assisting in the efficient management of kitchen operations, staff, and resources.

Key Responsibilities

• Support the day-to-day management of kitchen operations, ensuring smooth service delivery
• Train, mentor, and motivate kitchen staff to maintain high performance standards
• Assist in menu planning, recipe development, and accurate dish costing
• Ensure consistent food quality, presentation, and adherence to established standards
• Monitor stock levels, control wastage, and oversee purchasing and storage processes
• Maintain strict food safety, hygiene, and sanitation standards
• Lead by example, fostering a positive and professional kitchen environment
• Manage staffing levels in line with operational demands and budgets
• Handle guest feedback and resolve any food-related concerns promptly
• Oversee kitchen equipment maintenance and ensure compliance with health regulations
• Contribute to financial performance through effective cost control and reporting
• Support recruitment, training, and development of kitchen team members

Requirements

Proven experience as a Sous Chef or in a similar senior kitchen role

Strong leadership and team management skills

Solid understanding of kitchen financials, stock control, and cost management

Experience with menu development and food costing

Knowledge of food safety and hygiene standards

Ability to work in a fast-paced, high-volume environment

Excellent communication and organisational skills

Experience with stock or kitchen management systems is advantageous

Qualifications

• Formal education/certifications (e.g. culinary degree, diploma)

Salary & Benefits

(No salary information provided)