Sous Chef: Second-In-Charge, Lead Kitchen&Banqueting, Umhlanga

The Capital Hotels stands for equal opportunity while transforming the Hospitality Industry into a modern aspirational industry once again. We believe that the industry is broken and needs to reinvent the image of service and hospitality. We are achieving this through our incredible staff culture. Our dedicated staff believe in offering the highest level of guest service to our guests while maintaining their dignity and integrity. Our staff are our everything!

WHY WORK FOR US? Our staff love coming to work as they feel respected, appreciated, heard, successful and secure. Imagine a company where managers don’t manage managers, we are all simply doers.

Making decisions in regard to our best employees also comes fast, where we recognise talent and reward it quickly through promotions. We don’t need to or want to wait for approval. We recruit on experience but promote on values — the core of which is rigor, disciplined thought and disciplined

Description The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements

Matric

Culinary Arts Diploma or similar

Previous experience as a Sous Chef in a 4/5-star hotel

Previous Restaurant experience advantageous

A’la Carte and Banqueting experience essential

Hands‑on Problem‑Solving approach and the ability to remain calm under pressure

Customer service driven with outstanding communication and active listening skills

Ability to work as part of a team, as well as independently

Effective communication with members of staff as well as Guests of the Hotel

Honest and trustworthy beyond approach

Great attention to detail

Presentable/Professional appearance and well spoken

Team Player who leads by example

Proactive in approach

Interpersonal skills

Leadership skills and ability to delegate effectively

Think creatively

Apply professional, product or technical expertise

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.

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