Sandton: Executive Sous Chef – Award-Winning Fine Dining Establishment – Sandton posted by C & G Hospitality Recruitment T/A Hotelrecruiters

An award-winning culinary establishment in Sandton requires a high-caliber Executive Sous Chef to assist in the leadership of a world-class Fine Dining kitchen. Your primary focus is to assist the Executive Chef in maintaining uncompromising culinary standards across all operations. Role Overview The successful Exec Sous Candidate will be the primary second-in-command, reporting directly to and assisting the Executive Chef in the leadership of a world-class culinary program. This role demands a master of contemporary fine dining execution, sophisticated plate composition, and a deep understanding of wine pairing. You are responsible for assisting the Executive Chef in the seamless orchestration of service, the precision of the butchery program, and the professional management of a large brigade. You lead by example at the pass, ensuring every dish reflects a commitment to technical perfection and an elite guest experience. Key Responsibilities Executive Support: Assist the Executive Chef in the creative development of menus, precise costing, pricing, and the curation of bespoke special occasion offerings. Service Orchestration: Command the pass during high-pressure services, ensuring every dish meets the exacting aesthetic, technical, and temperature standards of a premier dining destination. Artisanal Butchery & Provenance: Supervise the in-house butchery and maturation program. Maintain rigorous oversight of meat aging, portion yield, and the integrity of premium ingredients. Financial & Performance Reporting: Assist the Executive Chef in the compilation of performance reports, managing expenses versus revenue, and ensuring all department revenue targets are achieved in line with the budget. Operational Excellence: Manage all administrative requirements, including labor rosters, procurement, and the meticulous verification and receiving of all premium deliveries. Front of House & Guest Engagement: Maintain a sophisticated presence within the dining room, overseeing the service sequence. Engage with high-net-worth clients and VIPs with professional poise, ensuring all guest requests and complaints are attended to timeously. Regulatory Compliance: Ensure the department maintains the highest standards of health, hygiene, and safety, ensuring all certifications and audits remain 100% compliant and up to date. Mentorship & Discipline: Conduct daily briefings and technical training for the brigade. Assist the Executive Chef in professional management, staff motivation, and disciplinary procedures. Consistency & Quality Control: Guarantee that all operating standards are met, maintaining absolute consistency in refined food preparation and artistic presentation. Key Performance Indicators (KPIs) Financial Stewardship: Achievement of departmental revenue targets and strict adherence to the operational budget. Costing Precision: Maintain food cost at or below target through meticulous yield analysis, waste mitigation, and accurate theoretical costing. Service Harmony: Maintain optimal service pacing without compromising the integrity of the plating or the grace of the FOH service sequence. Compliance & Audit: 100% adherence to all health, hygiene, and safety certifications. Guest Experience: High levels of guest satisfaction evidenced by positive feedback regarding tableside engagement and professional complaint resolution. Minimum Requirements Education: Grade 12 Matric certificate and a recognized Formal Culinary Arts Diploma or Degree. Tenure: Minimum of 3 years’ experience specifically in an Executive Sous Chef role within a recognized fine dining or high-volume premium environment. Technical Mastery: Proven expertise in modern fine dining execution, advanced culinary techniques, and professional-grade butchery. Wine Knowledge: Strong understanding of wine pairing to complement a sophisticated, ingredient-led menu. Leadership: Demonstrated experience in staff management, disciplinary protocols, and the ability to motivate a team toward collective goals. Communication: Exceptional verbal and written communication skills suitable for high-level guest interaction and internal reporting. Professional Attributes: A motivated, energetic, and creative professional with an extensive understanding of global culinary trends. Certification: Advanced Food Safety Certification (HACCP or equivalent).