Sous Chef at One&Only Resorts

In brief

**Overview** This role is for a Sous Chef at One&Only Resorts. The position involves assisting the Chef de Cuisine in coordinating and supervising daily kitchen operations, ensuring high standards of food quality, preparation, presentation, hygiene, safety, and guest service. The Sous Chef is responsible for effectively managing kitchen colleagues, maintaining appropriate staffing levels, conducting ongoing training, and ensuring adherence to hotel standards, recipes, and procedures. The role reports to the Executive Chef and provides operational leadership within the kitchen, deputising for the Chef de Cuisine/Senior Sous Chef when required. **What you will do** * Assist the Chef de Cuisine in coordinating and supervising daily kitchen operations. * Ensure high standards of food quality, preparation, presentation, hygiene, safety, and guest service. * Effectively manage kitchen colleagues, maintain appropriate staffing levels, and conduct ongoing training. * Ensure adherence to hotel standards, recipes, and procedures. * Oversee daily kitchen operations including staff attendance and grooming, food deliveries, stock levels, storage, stock rotation, food cost, operating expenses, and waste control. * Ensure all ingredients are available through effective planning and requisitioning. * Maintain clean, organised, and fully operational fridges, equipment, and work areas. * Work closely with F&B service, Maintenance, Stewarding, and other departments for smooth operations. * Maintain consistent food quality and presentation across all outlets. * Respond promptly to guest feedback and complaints. * Contribute creative ideas for new dishes, presentations, and promotions. * Support team development through on-the-job and formal training, performance management, coaching, succession planning, and recommendations relating to recruitment, promotion, development, and disciplinary matters. * Provide operational leadership within the kitchen and deputise for the Chef de Cuisine/Senior Sous Chef when required. * Lead by example and maintain strong professional relationships. * Ensure compliance with health and safety regulations. * Control food and operating costs. * Take appropriate action to ensure the kitchen consistently operates to the standards set by the Executive Chef. **Requirements (from the original advert)** * 2 years’ experience in store operation in 5 star hotels * Interpersonal, organizational and strong administrative skills * Strong communication skills * Good business acumen * Computer literate * Knowledge in Outlet * HACEP * Hygiene, Health and Safety standard **Who should apply** An ideal candidate for this Sous Chef position is an individual with 2 years of experience in a 5-star hotel store operation. They should possess strong interpersonal, organizational, administrative, and communication skills, coupled with good business acumen and computer literacy. The candidate must have knowledge of outlet operations, HACEP, and hygiene, health, and safety standards, and be capable of providing operational leadership, managing a kitchen team, and maintaining high standards in all aspects of kitchen operations. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/sous-chef-one-only-resorts-2 Source: myjobmag

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At a glance

• At least 2 years of experience.

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