Waterberg: Executive Sous Chef posted by HotelJobs

Job Description The Executive Chef is responsible for leading all culinary operations, ensuring exceptional food quality, creativity, and consistency across all outlets. This role oversees menu design, kitchen management, food cost control, staff training, and compliance with health and safety standards. The Executive Chef provides strong leadership to the entire kitchen brigade, drives culinary innovation, manages procurement and stock levels, and ensures that every dish delivered meets the organisations standards of excellence. The role requires strategic planning, hands-on cooking expertise, and effective operational management. Key Responsibilities 1. Culinary Leadership & Menu Development Create; plan, and update seasonal menus for all meal periods and outlets. Ensure consistent quality, presentation, and portion control of all dishes. Develop new recipes, concepts, and signature dishes. 2. Kitchen Operations Management Oversee daily kitchen operations, workflow, and station performance. Manage food preparation, cooking, plating, and service standards. Ensure equipment is maintained and report any issues for repair. 3. Staff Management & Training Recruit; train, supervise, and motivate the kitchen team. Set performance standards and conduct evaluations. Maintain a positive, productive, and disciplined working environment. 4. Food Safety, Hygiene & Compliance Ensure full compliance with HACCP, hygiene, sanitation, and food safety regulations. Conduct regular kitchen inspections and maintain safety documentation. Train staff on safe food handling and kitchen safety protocols. 5. Stock, Cost & Budget Control Oversee purchasing of food, ingredients, and kitchen supplies. Manage food cost, portion control, and minimise wastage. Conduct stock counts and ensure proper storage and inventory management. 6. Supplier & Vendor Management Build relationships with suppliers and negotiate pricing. Ensure timely and consistent quality of stock from vendors. 7. Event & Menu Coordination Plan menus for events, functions, and special dietary requirements. Coordinate with Food & Beverage, Banqueting, and Front-of-House teams for seamless service. Qualifications Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred). Professional chef certification (advantageous). HACCP or Health and Safety certification recommended. Experience 510+ years professional kitchen experience. At least 35 years in a senior role (Sous Chef or Executive Chef). Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial. Skills & Competencies Exceptional culinary skills and creativity. Strong leadership and team management ability. Excellent understanding of kitchen operations and workflow. Knowledge of costing, budgeting, and stock control. Strong communication and organisational skills. Ability to work under pressure and maintain high standards. Knowledge of dietary needs, allergies, and modern culinary trends. Personal Attributes Passionate and innovative with a high attention to detail. Calm; disciplined, and composed under pressure. Results-driven and committed to excellence. Strong work ethic and reliability. Ability to mentor and uplift the culinary team.