Employer Description Hotel in Gqeberha Job Description Our client is seeking a skilled and motivated Sous Chef to join their culinary team. This role supports the Executive Chef and management team in delivering exceptional food quality, maintaining brand standards and leading the kitchen brigade. Key Responsibilities: Kitchen operations : Oversee daily food preparation, hot pass and service delivery. Menu creation & innovation : Design new menu ideas, implement seasonal changes and evolve offerings into something unique and memorable. Food costing & stock control : Manage stock takes, budgets and minimize wastage. Team leadership : Supervise and develop Junior Sous Chefs, Chefs de Partie and Commis Chefs. Compliance : Ensure food safety, occupational health, and audit standards are met. Financial controls : Order supplies cost-effectively, process dockets accurately, and align food production with occupancy levels. Service excellence : Collaborate with management, respond to guest feedback and uphold brand standards. Qualifications Grade 12 plus Culinary Diploma/Trade Test from a reputable institution. Minimum 2 years Sous Chef culinary experience with strong knowledge of food costing, budgets, and kitchen operations. Computer literacy (Microsoft Office Suite) essential. Skills Leadership and teamwork Communication and problem-solving Creativity and attention to detail Resilience , adaptability and a strong work ethic Benefits 50% Medical Aid Contribution Provident Fund Contribution 13th Cheque