Duties:

Plan and organise daily menus. Assist with issues for staff. Ensure fridges and freezers are well kept and packed. Check that temperature log sheets are filled in by junior staff. Oversee kitchen stewards and all aspects of hygiene. Plan weekly deep cleaning. Assist in training junior chefs and stewards. Responsible for food and OE counts. Assist in maintaining the budgeted food cost. Menu costings and planning. Creative buffet menus daily. Keep up with current trends. Attend meetings in absence of Executive Chef. Deputise in the absence of and Executive Chef. Ensure good quality of food in staff canteen. To assist the Executive Chef in producing meals and services within the required deadlines and to the Companys set standards and guests satisfaction.

Requirements:

Matric / Grade 12 Diploma/Certificate in culinary arts Minimum of 4 years experience as an Executive Sous Chef or head chef in a luxury hotel kitchen or related field Knowledge of the organization and the staff roles within it Understanding of labour, health and safety regulations and employment laws People skills Understanding Patient Able to make sound judgments Work well under pressure Awareness and understanding of a variety of cultures

Executive Sous Chef position available in Tshwane, Pretoria. This job position was posted by . The job has been posted on 2025-03-29 in the Catering Hospitality category

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