Sous Chef

10 2nd Avenue Houghton Estate is a premier luxury boutique hotel located in the heart of Houghton Estate, Johannesburg.

Our hotel offers luxurious accommodation, gourmet cuisine, state-of-the-art conference facilities, and warm South African hospitality in our lush, landscaped gardens. Dream Hotels & Resorts strives to uphold our 8 core values: Reliability and accountability, Empathy and collaboration, Sustainability in environmental, financial, and social aspects, Humanity, trust, dynamism, excellence, and joy. We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment.

These values guide our decision-making and operational standards on a daily basis.

Job Overview:

We are currently seeking a highly skilled and experienced Hotel Sous Chef to join our culinary team.

In this role, you will work closely with our Executive Chef to oversee the day-to-day kitchen operations, manage staff, and ensure the quality and consistency of food production in all dining outlets within the hotel.

Key Responsibilities:

1. Kitchen Management: Assist the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation.
2. Staff Supervision: Supervise and coordinate the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants.
3. Menu Planning and Development: Collaborate with the Executive Chef on menu planning, recipe development, and creating daily specials.
4. Food Safety and Sanitation: Ensure compliance with food safety standards, sanitation regulations, and hygiene practices.
5. Inventory and Cost Control: Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage.
6. Quality Assurance: Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards.
7. Collaboration with Culinary Team: Work closely with other members of the culinary team to coordinate food preparation, timing, and presentation during service times.
8. Customer Service: Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations.
9. Problem Solving: Think quickly and troubleshoot issues that arise in the kitchen, making decisions under pressure.
10. Leadership and Mentoring: Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development.

Experience:

A minimum of 4 years experience in a similar senior position in a 4-star environment. A proven track record in kitchens, food development, and people management. Proficiency in various computer software programmes (MS Office, restaurant management software, POS). A culinary science or related certificate. Familiarity with the latest cooking trends and best practices. The ability to spot and resolve problems efficiently. Excellent delegation and communication skills. Up-to-date knowledge of food and beverage trends and best practices. The ability to manage personnel and meet financial targets. A guest-oriented and service-minded attitude. A culinary school diploma or degree in food service management or a related field.