We are seeking an experienced and dynamic Sous Chef to oversee the culinary operations of our hotel. This role is responsible for menu planning, food preparation, and overall kitchen management, ensuring the highest standards of quality, presentation, and guest satisfaction.

Key Responsibilities

• Lead, train, and inspire kitchen staff to deliver exceptional cuisine.
• Plan and execute menus that balance creativity, innovation, and guest preferences.
• Maintain strict compliance with health, safety, and hygiene regulations.
• Collaborate with other departments to design and deliver memorable dining experiences for à la carte service, special events, conferences, and themed dinners.
• Manage kitchen budgets, monitor food costs, and oversee inventory control.
• Ensure consistency in food quality, presentation, and service standards.

Candidate Profile

• Extensive culinary experience with proven expertise in kitchen operations.
• Strong leadership, creativity, and organizational skills.
• Passion for innovative cuisine and a commitment to excellence.
• Solid knowledge of food safety and regulatory compliance.
• Experience in budget management and inventory control.
• Ability to thrive in a fast-paced hospitality environment.

Estimate Salary: 
R18 000 to R25 000