Sous Chef

You will provide a unique 5* product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies. Requirements: The position requires that the candidate have a C through an internationally recognised institution coupled with at least 6 years experience in culinary of which 3 years as a Sous Chef in a 5* Hotel/Resort. Previous banqueting experience is essential. Computer literate (MS Office and SAP) Knowledge of financial management awareness will be an advantage. The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests. Duties will include, but not be limited to: Keep abreast of trends in the culinary industry. Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs. Design special product offerings to maximize usage of stock and to make use of slow-moving stock. Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation. Monitoring and controlling resources and assist in overseeing the spending of money. Providing guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline. Ensure that SHEQ & FCS requirements for each kitchen division are met. Please note that hospitality hours apply to this role.

Location: Garden Route, Western Cape, ZA

Posted Date: 10/15/2025