Job Overview: Sous Chef – Bloemfontein
The Sous Chef plays a key leadership role within the hotel kitchen, supporting the Head Chef in daily operations and ensuring the delivery of high-quality dishes and exceptional dining experiences. This position is responsible for supervising kitchen staff, managing stock levels, maintaining hygiene standards, and ensuring consistent food quality. The Sous Chef also assists in menu planning, food preparation, and staff training, while stepping in as acting Head Chef when required. Strong culinary expertise, management ability, and attention to detail are essential for success in this role.
Job Description
Key Responsibilities
Kitchen Leadership & Supervision
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Oversee chef de parties and other kitchen staff to ensure efficient and smooth kitchen operations.
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Assume full responsibility for the kitchen during the Head Chef’s off days or alternate shifts.
Food Quality & Presentation
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Ensure all dishes meet the highest standards of taste, presentation, portioning, and temperature.
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Assist in food preparation and coordinate production to maintain service flow.
Stock & Inventory Management
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Manage stock levels to ensure availability of high-quality ingredients.
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Conduct regular stock checks and communicate shortages or concerns.
Standards, Safety & Hygiene
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Enforce strict adherence to hygiene regulations, food safety protocols, and company standards.
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Report and follow up on any maintenance issues promptly.
Team Training & Development
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Provide on-the-job training to kitchen staff to enhance skills and maintain consistent performance.
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Pursue ongoing professional development through seminars, workshops, and training opportunities.
Cost & Menu Support
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Support menu planning and cost control by understanding costings, portion control, and waste reduction.
Qualifications & Experience
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Culinary qualification from a recognised culinary institute.
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Minimum 2 years’ hotel industry experience in a similar role.
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Strong à la carte cooking experience.
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Solid knowledge of costings and menu planning.