Must have five star kitchen experience Knowledge of all sections. Decision Making Ability to work under supervision of a limited range. Ability to produce good quality basic food. Understanding of health and safety. Understanding of basic food hygiene practices. Good oral communication. Commitment to quality. Multitasking. Attention to detail. Cleanliness. Time management. Organization. Interpersonal skills.

Job Title: Executive Sous Chef Location: North West, Bojanala Platinum District, Groothoek Job Type: Permanent, Full-Time Primary Industry: Travel, Leisure, Tourism and Hospitality Secondary Industry: Travel, Leisure, Tourism and Hospitality Job Description: The Executive Sous Chef plays a crucial role in the culinary operations of our establishment. Working closely with the Head Chef, the Executive Sous Chef is responsible for assisting in the planning, preparation, and execution of high-quality dishes. The role requires strong leadership skills, creativity, and a passion for delivering exceptional dining experiences. Job Duties: Assist the Head Chef in menu planning and development Supervise and coordinate the kitchen team in food preparation and cooking Ensure compliance with food safety and hygiene standards Manage inventory and ordering of supplies Maintain a clean and organised kitchen environment Train and mentor junior kitchen staff Collaborate with the front-of-house team to ensure seamless service Required Qualifications: Proven experience as a Sous Chef or similar role Formal culinary training or relevant qualification Strong knowledge of kitchen operations and techniques Excellent communication and leadership skills Ability to work well under pressure Education; Experience, Knowledge and Skills: Minimum of 5 years of experience in a professional kitchen environment Demonstrated expertise in various cooking methods and cuisines Knowledge of food safety standards and regulations Experience in menu planning and cost control Preferred Qualifications: Certification in Food Hygiene and Safety Previous experience in a high-volume restaurant Additional culinary certifications or training Working Conditions: Fast-paced kitchen environment Weekend and evening work may be required Exposure to heat, steam, and kitchen equipment Physical stamina and dexterity needed for standing, bending, and lifting