Sous Chef at Minor… · Johannesb…

Job Location: NH Johannesburg Sandton

NH Hotels & Resorts is a globally recognised hospitality brand built on three pillars: value for money, prime locations, and service with a human touch. With a strong presence in Europe and the Americas, we are expanding into the Middle East, Asia, and Australasia.

Down-to-earth, innovative, reliable, and genuinely friendly — this is what NH stands for. We welcome business travellers, families, couples, and friends looking for a fresh getaway, and we pride ourselves on delivering exactly what our guests need, every time. If you believe great hospitality is about people as much as places, NH is where you belong. Always a pleasure.

KEY DUTIES AND RESPONSIBILITIES

Kitchen Operations

• Supervise the day-to-day operations of the à la carte kitchen.
• Ensure all dishes are prepared and presented in accordance with approved recipes, portion sizes, and presentation standards.
• Coordinate food preparation to ensure timely service during breakfast, lunch, dinner, and special dining periods.
• Monitor food quality, taste, texture, temperature, and presentation before service.
• Ensure all kitchen stations are fully prepared before service.
• Maintain high standards of cleanliness and organisation throughout the kitchen.
• Support the Executive Chef in achieving operational objectives.
• Ensure effective communication between kitchen sections and service teams.

Food Preparation & Quality Control

• Prepare, cook, and present dishes to the highest culinary standards.
• Supervise food preparation across all kitchen sections.
• Ensure consistency in recipes, portion control, and plating.
• Inspect ingredients for freshness and quality.
• Monitor cooking techniques to maintain product quality.
• Ensure food is served within established service times.
• Address quality issues immediately and implement corrective actions.
• Minimise food waste while maintaining quality standards.

Leadership & Team Member Management

• Supervise and support Chef de Parties, Commis Chefs, Apprentice Chefs, and Kitchen Assistants.
• Allocate duties and responsibilities across kitchen sections.
• Conduct daily pre-service briefings.
• Train and mentor junior kitchen team members.
• Monitor team member performance and provide constructive feedback.
• Promote teamwork, discipline, and professional conduct.
• Assist in recruitment and performance evaluations.
• Ensure team members comply with kitchen procedures and safety standards.

Menu Development

• Assist the Executive Chef in developing seasonal and à la carte menus.
• Contribute innovative dish ideas based on market trends and guest preferences.
• Develop daily specials and promotional menus.
• Standardise recipes and preparation methods.
• Participate in menu tastings and product evaluations.
• Recommend improvements to existing menu items.
• Collaborate with the Pastry Chef and Banqueting Kitchen where required.

Cost Control & Inventory Management

• Assist in managing food cost percentages and kitchen budgets.
• Monitor portion control to minimise waste.
• Conduct daily stock checks and inventory counts.
• Ensure proper storage and stock rotation using FIFO (First-In, First-Out) principles.
• Assist with ordering food supplies and ingredients.
• Verify deliveries for quality and quantity.
• Report stock shortages and discrepancies.
• Control spoilage and wastage.

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