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.