Our client is seeking an experienced Sous Chef to join their culinary team at their 4-star hotel, which features 35 rooms with an additional 13 opening soon. The successful candidate will assist the Executive Chef in overseeing kitchen operations across two restaurants, a function marquee, and a conference center. This role is vital in maintaining the highest culinary standards and ensuring maximum guest satisfaction.**Please note this position is live-out.
Key Responsibilities:
- Assist the Executive Chef in managing the kitchen department, ensuring efficient operations and high-quality food service.
- Take charge of the kitchen in the Executive Chef's absence.
- Supervise kitchen staff, providing training and guidance to foster a positive working environment.
- Oversee menu planning, dish costings, and inventory management.
- Ensure compliance with health and safety regulations and implement best practices.
- Maintain Q-pro or similar audit systems for quality assurance.
- Monitor kitchen expenses to achieve budgeted GP and profitability.
- Provide excellent service to guests, in line with the hotel's mission and policies.
- Cater for functions and events, accommodating up to 500 guests.
Requirements: - Minimum 5 years of experience in a hotel kitchen, with at least 2 years as a Sous Chef or in a similar role.
- Culinary qualification is beneficial; Matric is required.
- Strong knowledge of health and safety standards.
- Experience with Q-pro or similar audit systems.
- Proficiency in menu planning, costings, and stock management.
- Experience in fine dining, à la carte, and buffet service.
- Excellent communication and leadership skills.
- Ability to train and mentor kitchen staff effectively.
- Must have own transport and a valid driver’s license.
- Familiarity with POS systems, invoice capturing, and ordering processes.
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