5* Experienced Sous Chef at Helderberg Personnel

• The perfect candidate will provide a unique 5* product offering in all Hotel outlets and Restaurants in line with changing guest dining trends through continuous product development whilst maintaining cost effective food production standards and operational efficiencies

Requirements:

• The position requires that the candidate have an internationally recognised institution coupled with at least 6 years’ experience in culinary of which 3 years as a Sous Chef in a 5* Hotel/Resort.
• Previous banqueting experience is essential. 
• Computer literate (MS Office and SAP) 
• Knowledge of financial management awareness will be an advantage.
• The ideal candidate will have good interpersonal skills, can comfortably and engagingly communicate with colleagues, superiors and guests.

Duties will include, but not be limited to:

• Keep abreast of trends in the culinary industry.
• Develop and analyse recipes to assign prices to menu items, based on food, labour cost, and overhead costs.
• Design special product offerings to maximize usage of stock and to make use of slow-moving stock.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments to ensure efficient operation.
• Monitoring and controlling resources and assist in overseeing the spending of money.
• Providing guidance and direction to subordinates, including training, coaching, mentoring, setting and monitoring performance standards and discipline.
• Ensure that SHEQ & FCS requirements for each kitchen division are met.

Deadline:31st October,2025