Executive Sous Chef

In brief

Overview This role is for an Executive Sous Chef at The Capital Hotels, Apartments & Resorts. The Executive Sous Chef will support the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service, and all other food outlets. The position is critical for ensuring efficient food production, consistent food quality, and full compliance with hygiene and food safety standards. What you will do * Support the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets. * Ensure efficient food production. * Ensure consistent food quality. * Ensure full compliance with hygiene and food safety standards. * Lead, train and monitor kitchen staff performance. * Support menu planning and quality control. * Control food costs, stock levels and wastage. * Support profitability and operational efficiency. Requirements (from the original advert) * Matric * Professional Cookery or Culinary Arts Diploma/Certificate * Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience * Proven experience in kitchen leadership, team supervision and shift management * A’la Carte and Banqueting experience essential * Hands-on Problem-Solving approach and the ability to remain calm under pressure * Customer service driven with outstanding communication and active listening skills * Ability to work as part of a team, as well as independently * Effective communication with members of staff as well as Guests of the Hotel * Honest and trustworthy beyond approach * Great attention to detail * Presentable/Professional appearance and well spoken * Team Player who leads by example * Proactive in approach * Interpersonal skills * Leadership skills and ability to delegate effectively * Think creatively * Apply professional, product or technical expertise Who should apply The ideal candidate is a highly experienced culinary professional with 5-8 years of professional kitchen experience, including senior or supervisory roles. They must possess a Matric certificate and a Professional Cookery or Culinary Arts Diploma/Certificate. This individual should have proven expertise in kitchen leadership, team supervision, shift management, and be essential for A’la Carte and Banqueting operations. They should demonstrate a hands-on problem-solving approach, the ability to remain calm under pressure, and be customer service-driven with outstanding communication and active listening skills. The successful applicant will be an honest, trustworthy, detailed, presentable, and well-spoken team player who leads by example, is proactive, possesses strong interpersonal and leadership skills, can delegate effectively, think creatively, and apply professional, product, or technical expertise. Deadline Not specified Reference Original posting: https://www.myjobmag.co.za/job/executive-sous-chef-the-capital-hotels-apartments-resorts-5 Source: myjobmag

Summary drafted with AI assistance from the original advert. The advert itself is the authority — how we use AI.

At a glance

• At least 5 years of experience.

• Customer service

Extracted automatically from the advert; confirm requirements on the original listing.

Job description

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