Senior Sous Chef, Port Elizabeth

Oversee daily kitchen operations, ensuring smooth service and compliance with quality standards

Conduct pre-shift briefings and coordinate with front- and back-of-house teams

Manage guest interactions regarding menu requests, dietary requirements, and special occasions

Ensure all food meets quality, presentation, and service standards of the establishment

Enforce standardized recipes, portion control, and plating standards across the kitchen brigade

Maintain organized systems for cyclical menus, recipes, and kitchen documentation

Complete all administrative tasks and kitchen records accurately and on time

Ensure compliance with food safety, hygiene, security, and health & safety legislation

Monitor, motivate, and manage kitchen staff during preparation and service

Assist with stock control, ordering, food costing, and minimization of wastage

Support all kitchen sections to deliver seamless and personalized guest dining experiences

Train, mentor, and develop junior chefs to maintain high performance and consistency

Stay updated on industry standards, policies, and best practices to maintain competitive kitchen operations