Executive Sous Chef

Hyatt Regency Cape Town is currently seeking an enthusiastic, creative and skilled Executive Sous Chef to support the Executive Chef in overseeing the day-to-day operations of our Cape Malay restaurant, Cape 126, and our fine dining restaurant, Urchin. The Executive Sous Chef will play a crucial role in maintaining the high standards of culinary excellence, quality and presentation, while ensuring a positive and efficient kitchen environment.

1. Assist the Executive Chef in menu planning, recipe creation, and cost management for the restaurants.
2. Supervise the kitchen staff, ensuring a high level of motivation, performance and discipline is maintained within the kitchen.
3. Oversee the preparation, cooking and presentation of food to ensure quality standards are met at all times.
4. Maintain inventory control, ordering and stock rotation, ensuring all products are fresh and in compliance with health and safety standards.
5. Collaborate with the Executive Chef in maintaining and improving kitchen standards, while training and mentoring junior chefs.
6. Enforce hygiene and cleanliness standards, including regular inspections of kitchen areas.
7. Work closely with other departments, including Food & Beverage, Front Office, and Finance, to ensure smooth operations and excellent guest service.
8. Handle guest complaints or special dietary requirements with professionalism and creativity.
9. Ensure proper food storage and waste management to minimize loss and optimize kitchen efficiency.

1. 8 years' experience as a Sous Chef and at least 2 years in a management role within the hospitality or kitchen environment.
2. Skilled in Microsoft Office.
3. Culinary degree or equivalent professional qualification.
4. Strong leadership skills with the ability to motivate and manage a diverse kitchen team.
5. Exceptional knowledge of food preparation, cooking techniques and kitchen management.
6. Excellent organizational skills and attention to detail.
7. Ability to work under pressure in a fast-paced environment while maintaining quality.
8. Strong communication and interpersonal skills.
9. Knowledge of food safety, health and hygiene regulations.
10. Creative and innovative approach to menu design and presentation.
11. Passion and commitment to excellence.