Found Description
Minimum Requirements
- Formal Culinary qualification from a recognised institution
- Minimum 5 years’ experience within luxury hotels or high-end hospitality environments
- At least 3 years’ experience in a senior Sous Chef or Executive Sous Chef role
- Proven experience managing large kitchen brigades within busy multi-outlet operations
- Strong understanding of hot kitchen, banqueting, buffet and à la carte operations
- Excellent leadership, communication and people management skills
- Strong understanding of food cost, stock control and kitchen financial management
- Sound knowledge of hygiene, HACCP and food safety standards
- Ability to work effectively under pressure within a demanding operational environment
- South African ID or valid work permit
Key Responsibilities
- Support the Executive Chef in overseeing all kitchen operations ac...