Senior Sous Chef

SUMMARY:
Luxury 5* Boutique Hotel based in Ballito, offering barefoot luxury in an intimate setting is looking for a skilled and motivated Senior Sous Chef.
 
The Senior Sous Chef will work closely with the Head Chef to lead the kitchen operations, ensuring the highest standards of food preparation, presentation and quality. The successful candidate will play a key role in menu development, staff supervision and maintaining a smooth and efficient kitchen environment.

POSITION INFO:
Duties:

Culinary Excellence and Menu Support:

Assist the Head Chef in developing and executing creative and innovative menus using the finest seasonal and locally sourced ingredients.
Ensure all dishes are prepared and presented to the highest standards, adhering to the established recipes and guidelines.
Supervise and support the kitchen team during food preparation and service.

Kitchen Management and Coordination:

Collaborate with the Head Chef to manage kitchen operations, including food preparation, cooking and plating.
Maintain cleanliness and organization in the kitchen, adhering to strict food safety and hygiene standards.
Oversee inventory management, ensuring sufficient stock levels while minimizing wastage.
Lead by example to promote a positive and professional work environment.

Staff Supervision and Training:

Support the Head Chef in managing kitchen staff, including training, scheduling and performance evaluations.
Lead by example, providing guidance, motivation and constructive feedback to enhance the team's performance and skills.
Ensure the kitchen team follows standard recipes and procedures to maintain consistency.

Guest Experience and Collaboration:

Collaborate with the Head Chef, front-of-house staff and management to deliver a seamless and exceptional dining experience for guests.
Assist in handling guest feedback and concerns with professionalism and a focus on guest satisfaction.

Food Cost Control and Budgeting:

Work with the culinary team to control food costs by maintaining portion control and minimizing wastage.
Support the Head Chef in managing the kitchen budget effectively.
Ongoing support from the hotel management team to help you succeed in your role.

Requirements:

Grade 12
A formal culinary qualification
A minimum of 3 years management experience in a medium sized kitchen
Experience in a similar 5* establishment
Experience in fine dining and a la carte service is essential
Ability to produce innovative and modern dishes to the highest of standards
Ability to be flexible and adaptable
Excellent understanding of kitchen procedure and timing requirements
Excellent planning and organisational skills
Good interpersonal and communication skills (verbal and written)
Working knowledge of Health, Safety and hygiene practices
A natural relationship builder
A mature approach to life in general
Passionate about the business and detail
Highly self-motivated and self-directed
Comfortable assuming ownership for their role in the business
Passionate about sustainability and “giving back”
Works comfortably under pressure
⁠Honest and Trustworthy