Sous Chef

Duties: Maximizing revenue through controlling operational efficiencies and productivities. Maintaining operating standards (hygiene, health, safety, environmental) and quality culinary product. Controlling operating equipment and stock and spend. Put in place staff scheduling and duty allocations to ensure coverage. Handle shift briefings / handovers / shift reports: Complete opening and closing checklists. Interact and be present on the floor during service to ensure food quality and presentation in line with standards. Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc). Audit food safety standards to ensure outlet compliance with relevant legislation. Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet. Conduct maintenance and hygiene inspections in all areas of the kitchen. Monitor health, safety, hygiene, and environmental elements in the outlet. Manage the control and storage of stock and operating equipment as per SOP for the outlet. Investigate variances / discrepancies and take necessary action to correct. Monitor culinary standards and processes Control waste for the outlet. Requirements: Matric certificate (Grade 12) Formal Culinary qualification At least 2 years experience as a Sous Chef / similar senior chef position at a large hotel Well-groomed and able to present themselves in a professional manner Must be prepared to work shifts

Location: South Africa, ZA

Posted Date: 6/5/2025