Sous Chef – Hotel Kitchen Leader

About the role

The Sous Chef supports the Executive Chef in delivering high‑quality food while ensuring guest satisfaction and adherence to brand standards. This role involves managing the kitchen brigade, controlling costs, and maintaining food safety and occupational health standards.

Key responsibilities

• Achieve cost‑effective procurement, accurate ordering and minimise waste while maintaining audit compliance.
• Plan and control staffing levels for each shift and ensure compliance with health, safety and audit requirements.
• Lead kitchen operations, maintain brand and group standards, and ensure consistent service delivery.
• Identify and communicate enhancements to improve product offering, productivity and efficiency.

Required profile

• Minimum Grade 12/Equivalent with a Culinary Diploma, ARPL or Trade Test from a reputable institution.
• At least 2 years of culinary experience, strong knowledge of stock takes, food costing and budgeting.
• Proficiency in Microsoft Office Suite.

Required skills

• Food and beverage kitchen operations
• Use of kitchen equipment
• Food safety practices
• Occupational health and safety
• Cost containment processes
• Microsoft Office Suite