Executive Sous Chef - JHB at The Capital Hotels, Apartments & Resorts

Summary 

The Executive Sous Chef is responsible for assisting the Executive 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 Executive Sous Chef assumes a position of Second-In-Charge when the Executive Chef is present, and takes charge of the Kitchen and its operation in the absence of the Executive Chef.  The position is primarily concerned with three main functional activities: supervision, food production and administration.

Requirements

• Previous experience as an Executive Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• A’la Carte and Fine Dinning 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