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SOUS CHEF

  • Application Deadline: 13 June 2025
  • Hotel/Restaurant: The Cellars-Hohenort
  • Department: Kitchen
  • Location: Constantia, Cape Town, Western Cape, South Africa

Job Summary

The Sous Chef’s role is essential to the success of the culinary operation and in providing guests with a special and memorable dining experience. The Sous Chef needs to uphold strong discipline in the kitchen ensuring staff are performing in a professional manner and delivering food to the set standard. He/she is responsible for the kitchen, stock, revenues and cost of sale in the absence of the Head Chef.

Minimum Experience and Qualification Required

      • Grade 12
      • Post matric hotel school qualification would be advantageous
      • 3-5 years’ experience in a 5-star hotel restaurant or similar environment
      • Computer literacy
      • Previous leadership role
      • Excellent communication skills
      • Good numeracy skills
      • High level of English proficiency
      • Ability to plan
      • Ability to train and develop a team
      • Must be motivated, enthusiastic, and energetic
      • Must be a team player, with a positive attitude
      • Must be willing to work shifts
      • Must be able to work under pressure
      • Own transport preferable

Key Performance Objectives

  • To be able to work under pressure and to be flexible at all times, considering the location and environment he/she is working in.
  • Have outstanding product knowledge in food,
  • Thorough knowledge of current leading culinary trends in food and beverage,
  • To create, design and implement menus throughout the hotels outlets that meet the demands and exceed the expectations of guests as agreed with Senior Management,
  • Thorough understanding of styles and different types of dietary requirements,
  • To take complete responsibility for the procurement of all food related goods and materials necessary for the food production as well as the staff canteen,
  • Assist the Head chef in meeting mandated cost of sales targets,
  • Good understanding of basic accounting principles and be capable of assessing a Profit & Loss statement and forecasts,
  • To assist in the responsibility for the profitability of his/her department,
  • To assist in completing month end stock takes, and
  • To maintain all food cost and stocks in line with agreed budgets.
  • Going the extra mile to ensure guest satisfaction,
  • Going the extra mile to assist members of the team and other departments, and
  • Maintaining good relationships with team members and departments.
  • To take complete responsibility for the hygiene, cleanliness and maintenance of all the kitchens including fridges, freezers, storerooms, crockery, kitchen and operational equipment,
  • To ensure the Kitchen is cleaned in line with Health and safety standards daily, and
  • Follow all Health and Safety Procedures

Application

For more information and to apply for the position please send your CV to Gabriella: hr-admin@collectionmcgrath.com no later than Monday, 4 September 2023 Please note that if you do not hear back from us within 10 working days after your application, please consider you application unsuccessful.

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