Career Growth is looking for a young and energetic Executive Sous Chef for a 4-star Conference Hotel in Cape Town.
The executive Sous Chef plays a key leadership role within the kitchen, overseeing daily operations and ensuring the highest quality food production and presentation.
Responsibilities:
- Assist the Executive Chef in managing all kitchen activities, ensuring efficient service during peak events.
- Oversee food preparation, ensuring high standards of quality, taste, and presentation.
- Develop and execute menus for large events, daily service, and special occasions.
- Ensure proper portion control and minimize food waste.
- Supervise and train kitchen staff, including chefs, cooks, and kitchen support.
- Assist in scheduling staff shifts to ensure adequate coverage during busy periods.
- Ensure the kitchen adheres to food safety, hygiene, and sanitation standards.
- Maintain compliance with local health regulations and Conference Centre policies.
- Ensure that all food storage and preparation meet safety guidelines.
- Manage inventory, ordering supplies, and controlling food costs while minimizing wastage.
- Ensure responsible sourcing of ingredients, prioritizing local, seasonal, and sustainable suppliers.
- Promote and adhere to the hotel’s sustainability goals, ensuring all kitchen operations align with efforts to reduce the carbon footprint.
- Collaborate with the procurement department to source quality ingredients at the best price.
- To ensure that any anticipated shortages are communicated promptly to the Executive Chef.
- Ensure that all dishes leaving the kitchen meet the Conference Centre’s high standards for quality and presentation. Sous Chef plays a key leadership role within the kitchen, overseeing daily operations and ensuring the highest quality food production and presentation.
Requirements:
- Proven experience as a Sous Chef or Executive Sous Chef in a high-volume kitchen, preferably within the hospitality industry.
- Strong leadership and communication skills, with the ability to motivate and manage a large team.
- In-depth understanding of food safety, hygiene regulations, and kitchen equipment.
- Ability to work under pressure, especially during high-capacity events.
- Creativity and a passion for delivering high-quality food and dining experiences.
- Must have inventory management experience and cost analysis experience.
- Strong organizational and time-management skills.
- Ability to work long hours, including weekends and holidays.