Senior Sous Chef

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Ensure the production of excellent food and total quality in conjunction with company trends and standards.
• Supervising, coordinating, and controlling the daily food production for the entire hotel.
• Ensure proper preparation and implementation of culinary standards in the kitchen area in compliance with hotel’s standards.
• Supervising and providing practical assistance in the kitchen.
• To assist the Executive Sous chef and Executive Chef in creating and implementing kitchen standards for the culinary operation.
• Control relevant food production levels depending on business demand.
• To assist hygiene audit feedback and carryout actions items.
• To enforce and comply with the hotel standards of procedures, rules, and regulation.
• Ensuring maintenance repairs are met and reported.
• Actively interact with guests in all outlets
• In the absence of the Executive Sous chef/Executive chef, conduct daily shift briefings to kitchen colleagues to ensure important information is communicated consistently each day.
• Has a good understanding of inventories, pricing, cost controls, requisitioning and issuing supplies and equipment for food production, reports and costs menus.
• Promote a fun, professional and disciplined work environment.
• Lead by example using Cape Grace: Mission, Vision & Values.
• Actively share ideas, opinions & suggestions in weekly Sous Chef meetings.
• Assist management in ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure all temperature control sheets are filled as required.
• Perform other duties as and when required.

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma.
• International experience advantageous.
• Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field.
• Sound business understanding and financial management.
• Computer literate in Excel, Word, Outlook and e- mail.

• A competitive salary package
• ALL - Heartist® Program: Employee benefit card offering discounted rates at all ACCOR locations and partner venues worldwide.
• Learning & development: Opportunity to develop your talent and grow within your property and across the world!