Position Summary
The Senior Sous Chef supports the Executive Chef in leading all kitchen operations, ensuring exceptional food quality, consistency, and presentation across the hotel's dining outlets, events, conferences, room service, and special functions. The role requires strong leadership, operational excellence, and a passion for delivering memorable guest dining experiences in line with The Hyde Hotel's commitment to outstanding hospitality and service. The hotel offers multiple dining experiences, including restaurant dining, rooftop venues, conferencing, and room service.
Key ResponsibilitiesKitchen Operations
- Assist the Head Chef in the daily management of all kitchen operations.
- Ensure all dishes are prepared and presented according to established recipes and quality standards.
- Oversee food production for breakfast, lunch, dinner, room service, conferences, events, and special functions.
- Maintain consistency in food quality, taste, presentation, and portion control.
- Monitor kitchen workflow to ensure efficient service during peak periods.
Leadership & Team Management
- Supervise, train, mentor, and motivate kitchen staff.
- Conduct on-the-job training and performance coaching.
- Assist with staff scheduling and duty rosters.
- Foster a positive, professional, and collaborative kitchen culture.
- Lead kitchen operations in the absence of the Executive Chef.
Food Safety & Compliance
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Maintain HACCP and health & safety standards.
- Conduct regular kitchen inspections and enforce cleanliness standards.
- Ensure proper storage, labeling, and rotation of food products.
Cost Control & Inventory
- Assist with stock control, ordering, and inventory management.
- Monitor food costs and minimize waste.
- Ensure accurate receiving and storage of goods.
- Participate in monthly stock takes and cost analysis.
Menu Development
- Contribute creative ideas for menu development and seasonal offerings.
- Support the Executive Chef with recipe testing and menu engineering.
- Stay informed about culinary trends and guest preferences.
Guest Experience
- Ensure a consistently high-quality dining experience for hotel guests.
- Handle guest feedback professionally and implement corrective actions when necessary.
- Collaborate with Food & Beverage and Events teams to deliver exceptional service standards.
Minimum Requirements
- Culinary qualification from a recognized institution.
- Minimum 5 years' experience in a senior kitchen leadership role.
- Previous experience in a hotel, resort, or upscale restaurant environment.
- Strong knowledge of food safety and kitchen management systems.
- Proven ability to lead and develop teams.
- Excellent organizational and communication skills.
- Ability to work flexible shifts, weekends, and public holidays.
Preferred Qualifications
- Experience in conference, banqueting, and event catering operations.
- HACCP certification.
- Experience managing food cost controls and kitchen budgets.
- Knowledge of contemporary culinary trends and menu innovation.
Key Competencies
- Leadership and team development
- Time management and organization
- Attention to detail
- Creativity and innovation
- Problem-solving
- Cost awareness
- Guest-focused mindset
- Ability to perform under pressure
Performance Indicators (KPIs)
- Food quality and guest satisfaction scores
- Food cost percentage and waste reduction
- Compliance with health and safety standards
- Staff productivity and retention
- Kitchen cleanliness and audit results
- Timely execution of events and service operations
The Hyde Hotel offers a dynamic hospitality environment focused on exceptional guest service, quality dining experiences, conferencing, events, and boutique hotel excellence.
Pay: R15 000,00 - R18 000,00 per month
Work Location: In person
