Stellenbosch: Sous Chef posted by IntelliStaff

Location: Stellenbosch

Description

A luxury hospitality environment is seeking a dedicated Sous Chef to join a dynamic kitchen team, where creativity, quality, and excellence define the culinary experience. This role supports the Head Chef in leading operations, ensuring high standards, and delivering exceptional guest satisfaction.

Duties & Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage and company policies, standards, and procedures
• Assist Head Chef with kitchen operations and preparation
• Ensure that the highest standards of personal hygiene are maintained by all members of the department
• Prepare and cook food of all types, both on a regular basis and for special requests or events
• Develop and create new applications, ideas, systems, or products, including artistic contributions
• Assist in determining food presentation and create decorative food displays
• Maintain purchasing, receiving, and food storage standards
• Control costs by minimizing spoilage, waste, and exercising portion control
• Operate and maintain department equipment, reporting any malfunctions
• Lead shifts while preparing food items and executing requests based on specifications
• Apply interpersonal and communication skills to lead, influence, and encourage team members; demonstrate honesty and integrity; lead by example
• Communicate performance expectations in accordance with job descriptions for each position
• Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills
• Attend training sessions or courses beneficial to the department as requested by management
• Interact with guests to obtain feedback on food quality and service, resolving any concerns
• Improve service by guiding, coaching, and supporting team members in understanding guest needs
• Report issues to the department manager and Human Resources as necessary
• Attend and participate in all relevant meetings
• Maintain good knowledge of all hotel facilities to assist guests and staff effectively
• Demonstrate working knowledge of fire prevention and follow hotel evacuation procedures
• Train colleagues in safety procedures
• Perform other duties as assigned by management

Requirements

• Matric
• Diploma in Professional Cookery
• Minimum 3 years’ experience in a 5-star restaurant in a similar position
• Strong written and verbal communication skills in English
• Proficiency in MS Office