Job Description

Closing Date: 2024-09-08Job Type: PermanentJob Level: SeniorExperience: Between 3 - 5 YearsEE/AA: NoSummarySenior Sous Chef - Luxury Boutique Hotel - KZN North CoastJoin the culinary team at a prestigious Luxury Boutique Hotel located on the breathtaking KZN North Coast! Seeking a highly skilled and creative Senior Sous Chef to contribute to the exceptional dining experience offered to discerning guests. If you're passionate about culinary excellence, possess strong leadership qualities, and thrive in a dynamic kitchen environment, this is an exciting opportunity to showcase your talent in a stunning coastal setting.As a Senior Sous Chef, you will play a pivotal role in the daily operations of an upscale kitchen. Collaborating closely with the Executive Chef, you will contribute to menu development, ensuring a fusion of innovation and classic culinary techniques. Your leadership will be crucial in maintaining high standards of food quality, presentation, and kitchen hygiene. You will be responsible for supervising and inspiring a team of culinary professionals, fostering a positive and productive working environment.Description

• Assist in menu planning and execution, ensuring a harmonious blend of flavours and presentation.
• Oversee and participate in the preparation and cooking of dishes to maintain consistency and excellence.
• Lead and mentor junior kitchen staff, providing guidance, training, and support.
• Collaborate with the Executive Chef on kitchen operations, inventory management, and cost control.
• Uphold and enforce health and safety regulations, maintaining a clean and organised kitchen environment.
• Contribute to maintaining and enhancing the hotel's reputation for culinary excellence.

• Proven experience as a Sous Chef or Senior Sous Chef in a luxury hotel or fine dining establishment.
• Culinary degree or relevant certification preferred.
• Extensive knowledge of culinary techniques, styles, and trends.
• Strong leadership and interpersonal skills with the ability to motivate and develop a diverse team.
• Exceptional organizational and time-management abilities.
• Creativity and innovation in menu planning and presentation.
• Solid understanding of kitchen management, including inventory control and cost management.
• Adherence to high standards of hygiene and safety.
• Flexibility to work evenings, weekends, and holidays as required.

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