An award-winning culinary establishment in Sandton requires a high-caliber Executive Sous Chef to assist in the leadership of a world-class Fine Dining kitchen. Role Overview The successful Exec Sous Candidate will be the primary second-in-command, reporting directly to and assisting the Executive Chef in the leadership of a world-class culinary program. This role demands a master of contemporary fine dining execution, sophisticated plate composition, and a deep understanding of wine pairing. You are responsible for assisting the Executive Chef in the seamless orchestration of service, the precision of the butchery program, and the professional management of a large brigade. You lead by example at the pass, ensuring every dish reflects a commitment to technical perfection and an elite guest experience. Key Responsibilities Executive Support: Assist the Executive Chef in the creative development of menus, precise costing, pricing, and the curation of bespoke special occasion offerings. Service Orchestration: Command the pass during high-pressure services, ensuring every dish meets the exacting aesthetic, technical, and temperature standards of a premier dining destination. Artisanal Butchery & Provenance: Supervise the in-house butchery and maturation program. Maintain rigorous oversight of meat aging, portion yield, and the integrity of premium ingredients. Financial & Performance Reporting: Assist the Executive Chef in the compilation of performance reports, managing expenses versus revenue, and ensuring all department revenue targets are achieved in line with the budget. Operational Excellence: Manage all administrative requirements, including labor rosters, procurement, and the meticulous verification and receiving of all premium deliveries. Front of House & Guest Engagement: Maintain a sophisticated presence within the dining room, overseeing the service sequence. Engage with high-net-worth clients and VIPs with professional poise, ensuring all guest requests and complaints are attended to timeously. Regulatory Compliance: Ensure the department maintains the highest standards of health, hygiene, and safety, ensuring all certifications and audits remain 100% compliant and up to date. Mentorship & Discipline: Conduct daily briefings and technical training for the brigade. Assist the Executive Chef in professional management, staff motivation, and disciplinary procedures. Consistency & Quality Control: Guarantee that all operating standards are met, maintaining absolute consistency in refined food preparation and artistic presentation. Key Performance Indicators (KPIs) Financial Stewardship: Achievement of departmental revenue targets and strict adherence to the operational budget. Costing Precision: Maintain food cost at or below target through meticulous yield analysis, waste mitigation, and accurate theoretical costing. Service Harmony: Maintain optimal service pacing without compromising the integrity of the plating or the grace of the FOH service sequence. Compliance & Audit: 100% adherence to all health, hygiene, and safety certifications. Guest Experience: High levels of guest satisfaction evidenced by positive feedback regarding tableside engagement and professional complaint resolution. Minimum Requirements Education: Grade 12 Matric certificate and a recognized Formal Culinary Arts Diploma or Degree. Tenure: Minimum of 3 years’ experience specifically in an Executive Sous Chef role within a recognized fine dining or high-volume premium environment. Technical Mastery: Proven expertise in modern fine dining execution, advanced culinary techniques, and professional-grade butchery. Wine Knowledge: Strong understanding of wine pairing to complement a sophisticated, ingredient-led menu. Leadership: Demonstrated experience in staff management, disciplinary protocols, and the ability to motivate a team toward collective goals. Communication: Exceptional verbal and written communication skills suitable for high-level guest interaction and internal reporting. Professional Attributes: A motivated, energetic, and creative professional with an extensive understanding of global culinary trends. Certification: Advanced Food Safety Certification (HACCP or equivalent). #J-18808-Ljbffr