About the Role

We are seeking an experienced and skilled Sous Chef to join our upscale business hotel in Port Elizabeth. As the second-in-command in the kitchen, you will be responsible for overseeing daily culinary operations and ensuring the highest standards of food quality and service. Your primary focus will be on making every guest a returning and referring guest, while maintaining a high-performing kitchen environment.

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.”

Requirements

• Experience: Minimum of 25 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.

Salary & Benefits

Not specified

About the Role

We are seeking a highly skilled and professional Sous Chef to join our upscale Business Hotel in Port Elizabeth. As the second-in-command in the kitchen, you will be responsible for overseeing daily culinary operations and ensuring the highest standards of food quality and service. Your primary focus will be on making every guest a returning and referring guest, while maintaining a high-performing kitchen environment that delivers excellent service in line with brand standards.

Key Responsibilities

• Supervise and coordinate the activities of all kitchen staff, including Junior Sous Chefs, Chef de Parties, Commis Chefs, and scullery team members.
• Ensure all food meets established standards for taste, temperature, and presentation, conducting regular duties to maintain Food Health & Safety compliance, including temperature logs and proper labeling.
• Assist the Executive Chef in creating innovative menus and daily specials, designing buffet layouts in line with brand standards and using POS data to analyze sales mix and revenue for menu optimization.
• Manage stock levels, place orders for fresh seasonal produce, and conduct regular stock takes, implementing First In, First Out (FIFO) methods and secure storage procedures to prevent pilferage.
• Enforce strict adherence to HACCP, FCS Audits, Disaster Management, and Occupational Health and Safety requirements, ensuring required warning signage is displayed during cleaning.
• Mentor and train the brigade on service procedures and product knowledge, handling induction, finalising probation evaluations, and issuing verbal/written warnings when company policy is violated.
• Manage the kitchen in the absence of the Executive Chef, preparing staff rosters using “Prime Costs” methodology, balancing business demands and payroll-to-sales targets based on occupancy.
• Achieve cost-effective procurement and accurate processing of all dockets per POS procedures, handling and authorizing the dispensing of company funds as required.
• Execute brand standards for consistency across the brand, being on the lookout for enhancements and loading implemented ideas through the required “Ideas platform.”
• Maintain food costs within the budgeted percentage through effective portion control, waste reduction, and aligning preparation with occupancy levels.
• Meet or exceed target “ticket times” and ensure all “LodgeAbility Service Encounters” are met to create a memorable experience.
• Achieve and maintain high ratings in FCS Audits and all internal/external Health and Safety audits.
• Maintain low turnover and ensure all direct reports complete annual performance assessments and online learning courses.
• Achieve favorable responses from surveys and other service-related feedback platforms.

Requirements

• Experience: Minimum of 25 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.

Qualifications

• Formal education/certifications not specified.