Sous Chef

SUMMARY:
Position Overview
We are seeking an experienced, passionate and highly skilled Sous Chef to join a prestigious luxury hotel in Simon's Town, Western Cape.
The successful candidate will work closely with the Head Chef and assist in overseeing the daily kitchen operations, ensuring that all food preparation, cooking and presentation consistently meet the hotel's high culinary standards.
The ideal candidate must have strong culinary skills, excellent leadership abilities and a genuine passion for creating exceptional dining experiences. They must be confident managing kitchen staff, maintaining food quality and consistency, controlling kitchen costs and ensuring that the kitchen operates efficiently.
Previous experience within a luxury hotel, boutique hotel or fine-dining establishment will be highly advantageous.
Key Responsibilities

• Assist the Head Chef with the overall management and daily operations of the kitchen.
• Supervise, coordinate and motivate kitchen staff to ensure efficient kitchen operations.
• Ensure that all dishes are prepared, cooked and presented according to the hotel's standards and specifications.
• Assist with menu planning, menu development and the introduction of seasonal dishes.
• Maintain consistency in food quality, portion sizes, presentation and taste.
• Oversee food preparation and cooking across all kitchen sections.
• Ensure that all kitchen staff follow recipes, preparation procedures and established standards.
• Monitor food stock levels and assist with ordering ingredients and kitchen supplies.
• Maintain effective stock control and minimise food wastage.
• Assist with food costing, portion control and budget management.
• Ensure that all food products are stored, labelled and handled correctly.
• Monitor food temperatures and ensure that food safety and hygiene regulations are strictly followed.
• Conduct regular inspections of kitchen areas, equipment and storage facilities.
• Ensure that kitchen equipment is properly maintained and that any maintenance issues are reported.
• Train, mentor and develop junior chefs and kitchen staff.
• Assist with staff scheduling, task allocation and performance management.
• Ensure that the kitchen is properly prepared for breakfast, lunch, dinner and special functions.
• Work closely with Front of House staff to ensure smooth and timely food service.
• Assist with managing guest dietary requirements, allergies and special requests.
• Maintain a clean, organised and professional kitchen environment.
• Step into the Head Chef's role when required and ensure continuity of kitchen operations.

POSITION INFO:
Qualifications

• Formal culinary qualification or professional chef training.
• Relevant culinary arts or professional cookery qualification would be advantageous.
• Food safety and hygiene training.
• Additional management or supervisory training would be beneficial.

• Minimum 3–5 years' experience in a professional kitchen environment.
• Previous experience as a Sous Chef or Senior Chef de Partie within a luxury hotel, lodge, boutique hotel or fine-dining establishment.
• Strong knowledge of various cooking techniques, food preparation methods and international cuisine.
• Experience managing and supervising kitchen teams.
• Proven experience with menu planning, food costing and stock control.
• Knowledge of kitchen budgeting, ordering and inventory management.
• Experience maintaining high culinary standards within a busy hospitality environment.
• Understanding of food safety regulations, kitchen hygiene and health and safety procedures.

• Excellent culinary and food preparation skills.
• Strong leadership and team management abilities.
• Excellent organisational and time-management skills.
• Good knowledge of food costing and portion control.
• Ability to manage stock and minimise wastage.
• Strong menu planning and development abilities.
• Excellent attention to detail.
• Ability to work efficiently under pressure.
• Good communication and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Ability to maintain consistency and quality during busy service periods.
• Good understanding of kitchen equipment and operational procedures.

• Passionate about food, cooking and hospitality.
• Creative with a strong eye for food presentation.
• Professional, disciplined and well-organised.
• Confident and capable of leading a kitchen team.
• Reliable, hardworking and self-motivated.
• Calm and composed under pressure.
• Takes pride in maintaining exceptional culinary standards.
• Flexible and willing to assist wherever required.
• Strong work ethic and commitment to guest satisfaction.

• This is a live-out position. Candidates must have their own reliable accommodation in or around Simon's Town, Western Cape.
• Must have reliable transport or be able to commute daily.
• Must be willing to work shifts, weekends and public holidays as required.
• Must be comfortable working long hours during busy operational periods.
• Ability to work in a fast-paced luxury hospitality environment.
• Must maintain high standards of personal hygiene and professional presentation.

Ideal Candidate Profile