Executive Sous Chef

Executive Sous Chef required for a Prestigious Countryside Estate:

Core Purpose of the Role:
To take full operational ownership of a high-volume, premium kitchen brigade within a prestigious countryside estate. This role requires an ambitious kitchen leader who thrives on operational autonomy and handles high-volume banqueting and premium estate-style dining with absolute precision. This is a definitive Executive Sous Chef placement designed for a professional seeking long-term stability and career growth within a highly structured hospitality environment.

Key Responsibilities:

• Kitchen Leadership & Daily Operations:
• Direct and streamline daily kitchen operations, ensuring flawless execution, consistency, and premium presentation across all dining outlets.
• Lead, mentor, and bring strong operational stability to the existing kitchen brigade.
• Manage staff scheduling, shift rosters, and labor optimization to ensure a smooth, efficient kitchen workflow.
• High-Volume Banqueting & Event Execution:
• Mastermind large-scale catering operations for high-profile corporate conferences, summits, and large-scale weddings catering for 250+ delegates.
• Coordinate seamless food delivery for multiple simultaneous events across the estate, from formal indoor dining halls to scenic outdoor setups.
• Menu Consistency & Dietary Compliance:
• Supervise and elevate high-volume country-style buffets and upscale contemporary À La Carte menus.
• Oversee the daily quality control of the on-site bakery and pastry production.
• Financial Control & Stock Management:
• Drive profitability by maintaining target food cost percentages through precise portion control and strict waste reduction protocols.
• Enforce rigorous inventory management, stock rotation (FIFO), and routine variance tracking.
• Hygiene & Compliance:
• Guarantee full compliance with HACCP, Occupational Health and Safety (OHS), and local food safety bylaws.
• Maintain uncompromising sanitation standards and structure deep-cleaning schedules across all kitchen stations.

Candidate Requirements:

• Minimum of 3–5 years of stable experience as a Senior Sous Chef or Executive Sous Chef within a high-volume 4/5-star hotel, commercial resort, or major conference estate.
• Proven, reference-checked expertise in managing large-scale banquets, corporate functions, and high-volume buffet logistics.
• A formal culinary arts degree or diploma from a recognized hospitality institution.
• Strong technical knowledge of both contemporary international trends and traditional estate-style dining.
• Sharp kitchen financial literacy (food costing, menu engineering, stock control).
• A resilient, structured leadership style with a calm demeanor under high-pressure service conditions.

Pay: From R30 000,00 per month

Education:

• High School (matric) (Required)

Experience:

• Excutive Sous or Senior Sous: 3 years (Required)

Language:

• English and Afrikaans (Required)

License/Certification:

• SA Drivers License (Preferred)

Location:

• Pretoria, Gauteng (Required)

Work Location: In person