Hospitality

Sous Chef

Marriott International·Gauteng, south-africa·Full Time·Contract
HospitalityFull TimeContract
-
  • The Sous Chef is a key member of the culinary leadership team, responsible for supporting the Executive Chef and Head Chef in the effective management of the kitchen operation. The role ensures consistent delivery of high-quality food, exceptional culinary standards, food safety, cost control and an outstanding guest experience in accordance with Marriott International standards.
  • The successful candidate will demonstrate strong leadership, technical culinary expertise, operational discipline and the ability to motivate and develop a diverse culinary team.

Culinary Operations

  • Assist the Executive Chef and Executive Sous Chef with the day-to-day management of the kitchen operation.
  • Ensure all dishes are prepared and presented consistently according to approved recipes, specifications and Marriott brand standards.
  • Supervise food preparation, cooking, plating and service during assigned shifts.
  • Ensure mise en place is completed accurately and on time prior to service.
  • Maintain high standards of food quality, taste, presentation and portion control.
  • Monitor service levels and take immediate corrective action where standards are not being met.
  • Support menu development, recipe testing and implementation of new culinary concepts.
  • Ensure all kitchen sections are adequately prepared and staffed for each service period.

Leadership & Team Management

  • Lead, supervise and motivate kitchen associates during assigned shifts.
  • Allocate duties and responsibilities effectively according to operational requirements.
  • Conduct daily briefings and ensure the team is fully informed of menus, specials, VIP requirements and operational priorities.
  • Coach and develop junior chefs and kitchen associates through on-the-job training.
  • Monitor staff performance and provide constructive feedback.
  • Assist with onboarding and training of new culinary associates.
  • Promote teamwork, professionalism, discipline and a positive working environment.
  • Act as the senior culinary leader on duty when required.

Food Safety & Hygiene

  • Maintain strict compliance with Marriott food safety, hygiene and sanitation standards.
  • Ensure HACCP procedures and required food safety controls are consistently followed.
  • Monitor food temperatures, storage, labelling, dating and stock rotation.
  • Conduct regular checks of refrigerators, freezers, preparation areas and kitchen equipment.
  • Ensure cleaning schedules and sanitation procedures are completed correctly.
  • Immediately report food safety risks, equipment defects or hygiene concerns to management.
  • Maintain a clean, organised and professional kitchen environment at all times.

Cost Control & Stock Management

  • Assist with controlling food costs through effective portion control, production planning and waste management.
  • Monitor food usage and minimise unnecessary wastage.
  • Assist with stock counts and inventory control.
  • Ensure stock is correctly received, stored and rotated according to FIFO principles.
  • Monitor daily production requirements and adjust preparation according to forecasted business levels.
  • Report shortages, variances and wastage to the Executive Chef or relevant manager.
  • Ensure company equipment, ingredients and resources are used responsibly.

Administration & Compliance

  • Complete required kitchen documentation accurately and on time.
  • Assist with daily production sheets, temperature records, wastage reports and other operational checklists.
  • Ensure recipes, specifications and standard operating procedures are followed.
  • Support preparation for internal and external food safety and quality inspections.
  • Maintain awareness of Marriott policies, procedures and operational standards.
  • Ensure all associates comply with company rules, grooming standards and health and safety requirements.

Guest Experience

  • Maintain a strong focus on delivering an exceptional dining experience.
  • Respond professionally to guest feedback and culinary-related complaints.
  • Work closely with Front of House teams to ensure smooth and efficient service.
  • Ensure special dietary requirements, allergies and guest requests are communicated and managed appropriately.
  • Demonstrate a genuine commitment to Marriott's philosophy of putting people first and exceeding guest expectations.
Apply Now

At a glance

Company

Marriott International

Location

Gauteng, south-africa

Employment

Full Time

Experience

Valid until

Not specified

Created

September 10, 2026

More opportunities

Similar roles you might like

Chef De Partie - Pastry (ph0002)

The President Hotel

Western Cape, south-africa

full-time

This opportunity is specifically suited to a Chef de Partie - Pastry or very strong Demi Chef de Partie - Pastry with recent, hands-on pastry kitchen experience who can confidently take ownership of a pastry section, maintain exceptional standards and deliver consistent quality across a busy 349-room hotel operation, including restaurants, buffets, banqueting, conferences, functions and special events. If pastry is your craft, you have a strong eye for detail and presentation, and you thrive in a professional, high-volume pastry kitchen environment, this opportunity is for you. Minimum Requirements Relevant Culinary or Pastry qualification or recognised professional chef training Minimum 2 to 3 years' recent, relevant pastry kitchen experience Solid experience at Chef de Partie - Pastry level or strong Demi Chef de Partie - Pastry level ready to progress Previous experience within a 4-star or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen highly advantageous Strong practical experience in the preparation and production of pastries, desserts, cakes, breads and baked goods Good knowledge of pastry techniques, baking methods, ingredients and pastry production processes Strong attention to detail with excellent presentation, finishing and plating skills Ability to confidently manage and take ownership of an assigned pastry section Experience preparing pastry items for restaurant service, buffets, banqueting, conferences and functions advantageous Strong understanding of mise en place, portion control and production planning Sound knowledge of food safety, hygiene and HACCP standards Ability to maintain quality, consistency and presentation during high-volume production and service Strong organisational and time-management skills Ability to work effectively under pressure as part of a professional kitchen brigade Ability to guide and support Demi and Commis Chefs within the pastry section Creative approach with an interest in current pastry and dessert trends Ability to work shifts, weekends and public holidays Professional grooming, presentation and a disciplined approach to work South African citizen or holder of a valid South African work permit A fully updated CV with a professional, recent profile image and contactable reference details is essential What You'll Be Doing Taking responsibility for the daily preparation and production of pastries, desserts, cakes, breads and baked goods Preparing and presenting pastry items according to established recipes, quality and presentation standards Ensuring all pastry mise en place and production requirements are completed accurately and on time Supporting pastry production for restaurants, buffets, banqueting, conferences, functions and special events Maintaining exceptional consistency, flavour, texture and presentation across all pastry items Taking ownership of your assigned pastry section and ensuring it is fully prepared for service Working closely with the Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations Supporting the development of new desserts and pastry items as the hotel continues its journey toward luxury Guiding and supporting junior chefs within the pastry section Maintaining effective portion control, stock rotation and storage procedures while actively minimising waste Maintaining exceptional food safety, hygiene and HACCP standards at all times Keeping the pastry section clean, organised and operating efficiently throughout production and service Supporting other areas of the kitchen when required during high-volume periods Contributing to a positive, professional and disciplined kitchen culture Living our values of Teamwork, Respect, Innovation, Accountability, Passion and Integrity Deadline:10th October,2026

5 days ago

Commis Chef

Newmark Hotels

Western Cape, south-africa

full-time

Job Advert Summary The Commis Chef is a junior role designed to build foundational culinary skills while ensuring cleanliness, organization, and teamwork across all kitchen operations. This role embodies Calm, Confident, Warm, Precise (CCWP) principles and contributes to the seamless guest experience by assisting senior chefs and maintaining high hygiene standards Minimum Requirements High school diploma or equivalent; culinary training advantageous. 1 - 2 years' experience in a kitchen environment preferred. Basic knowledge of cooking techniques, food preparation, and kitchen equipment. Understanding of food safety and sanitation standards. Strong teamwork and communication skills. Flexibility to work varying shifts, including weekends and holidays Duties and Responsibilities Food Preparation & Cooking Assist with ingredient preparation (chopping, slicing, portioning) under guidance of senior chefs. Follow recipes and instructions to cook and assemble dishes consistently. Support mise en place for breakfast, lunch, and dinner service. Assist with plating and garnishing dishes to Blaauwklippen presentation standards. Maintain the guest illusion and privacy of the guests and the noise levels to a minimum Kitchen Hygiene & Organization Always maintain a clean and organized workstation, Ensure all food items are dated, covered, and rotated using the FIFO system. Keep fridges, freezers, and storage areas neat and compliant with hygiene standards. Assist in end-of-shift cleaning to ensure the kitchen is immaculate at closing. Teamwork & Support Work closely with Chef de Partie and Sous Chef to support section operations. Rotate between different kitchen stations to gain exposure and experience. Collaborate with service staff to ensure smooth order flow. Uphold teamwork across all areas, stepping in to assist colleagues when required Learning & Development Actively participate in training sessions led by senior chefs. Take initiative to learn new cooking techniques and expand culinary knowledge. Seek feedback and mentorship to progress toward higher kitchen roles. Self-Presentation & Grooming Maintain professional grooming and uniform standards. Demonstrate calm and precise demeanor, even in high-pressure service periods. Represent Blaauwklippen's heritage and hospitality philosophy in all guest-facing moments Deadline:8th October,2026

5 days ago

Kitchen Manager (gauteng, Benoni)

ANEW Hotels & Resorts

Gauteng, south-africa

full-time

Minimum Requirements: Matric Completed diploma in Professional Cookery Proven experience as a Kitchen Manager or similar role (minimum 5 years) The ability to communicate and collaborate effectively with team members and client Strong knowledge of food safety and sanitation standards Excellent leadership and organizational skills Ability to work in a fast-paced environment under pressure Culinary expertise and cooking techniques knowledge Financial management and cost control abilities Communication and interpersonal skills Technology proficiency for inventory and reporting systems Physical stamina for kitchen operations Good knowledge of plus point system. Great knowledge of food cost and menu planning Strong management skills Strong conferencing experience is essential Roles and Responsibilities: Staff Management Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants Schedule shifts and delegate tasks effectively to optimize productivity Monitor staff performance and provide constructive feedback Conduct performance evaluations and development planning Implement training programs for culinary skills and safety protocols Foster a positive and collaborative kitchen environment Manage disciplinary actions when necessary Build team morale and maintain high engagement levels Operations & Quality Control Ensure consistent food quality and presentation standards Maintain compliance with health and safety regulations Oversee food preparation and cooking processes Apply all Brand Standards as per SOPs Monitor kitchen workflow and efficiency Implement quality control systems Coordinate with restaurant management for service excellence Maintain recipe standardization and portion control Inventory & Budgeting Manage inventory levels and order supplies as needed Monitor food costs and minimize waste through effective controls Work within budget constraints and optimize kitchen efficiency Negotiate with suppliers for optimal pricing and quality Track key performance indicators for cost management Implement inventory rotation systems Analyse usage patterns and adjust procurement accordingly Prepare cost analysis reports Sanitation & Safety Enforce cleanliness and hygiene standards throughout kitchen operations Conduct regular inspections and maintain comprehensive records Ensure proper food storage and labelling protocols Implement HACCP principles and food safety management systems Coordinate equipment maintenance and cleaning schedules Monitor temperature controls and food safety procedures Train staff on safety protocols and emergency procedures Ensure compliance with local health department regulations Communication & Collaboration Coordinate with front-of-house staff for smooth service delivery Communicate effectively with vendors and suppliers Report to upper management on kitchen performance metrics Support special events and catering requirements Participate in management meetings and strategic planning Menu & Innovation Management Implement new recipes and cooking techniques Monitor food trends and guest preferences Conduct cost analysis for menu items Support promotional activities and special events Ensure menu compliance with dietary requirements Maintain recipe documentation and specifications Administrative Management Maintain accurate records and documentation systems Prepare operational reports and performance metrics Manage kitchen equipment and maintenance schedules Ensure regulatory compliance and audit readiness Monitor labor costs and productivity measures Implement standard operating procedures Coordinate with other hotel departments

15 days ago

Pastry Chef

Royal Bafokeng Nation (RBN)

North West, south-africa

full-time

RESPONSIBILITIES: Prepare a variety of baked goods; decorate and present pastries and baked goods. Monitor and order ingredients, supplies, and equipment while ensuring cost-efficiency. Respond to customer needs for custom-made desserts or baked goods for special occasions where required. Ensure the bakery section of the kitchen adheres to health and safety regulations. Develop new seasonal recipes and menus and keep up with the latest trends. Collaborate with the Sous Chef and Chef De Partie where required. Coordinate daily tasks with the Sous Chef. Requirements MINIMUM REQUIREMENTS: Post Matric /Higher Certificate in Bakery or Culinary; a degree in Bakery or Culinary will be an added advantage. Registration and/or certification with a relevant body (where applicable). 2 years' experience cooking in a well-established restaurant or full-service hotel. COMPETENCIES: In-depth knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation. In-depth knowledge of Health and Safety, including food safety. In-depth knowledge of manual handling techniques. Excellent knowledge of menu creation. Knowledge of current food health and safety regulations. Good knowledge of control of substances hazardous to health and chemical safety. Good knowledge of Health and Safety standards. Working knowledge of kitchen equipment

a month ago

Commis Chef

Marriott International

Western Cape, south-africa

full-time

POSITION SUMMARY Function Are you ready to grow your dream career!! Join our amazing team and help deliver unforgettable cuisines and create memorable experiences. We are recruiting for a fun, energetic, innovative and enthusiastic Commis Chef with a positive attitude. Reporting to the Executive Sous Chef, the successful candidate is responsible to uphold and maintain the exceptional service standards and quality within a pressurized environment whilst you embrace the ethos of The Westin Cape Town Culture in accordance with Marriott International Policies and Procedures. What we offer: Market related salary Learning and development opportunities through online platforms, on the job trainings and classroom-based courses Discounts on hotel rooms, food and beverage and spa in Marriott International portfolio Wellbeing activities and sustainability initiatives through the Take Care and 360° programs On Property Café Medical Aid Company Provident Fund Company Benefits Associate Uniform and Laundry service thereof Employee Well-being Programme Staff Transport Required Experience & Qualifications Be in possession of a recognized Culinary Diploma or at least 2 years' experience within a similar operation and level of responsibilities At least 1-2 years' experience in a similar position Experience in executing high quality cooking techniques Professional and positive disposition Good understanding of food trends locally & internationally Knowledge of the Occupational Health and Safety Act and HACCP Quality and customer service driven Ability to work within a pressurized environment Good food knowledge and confident cooking skills Proactive, self-motivated Individual with good professional work ethic Strong interpersonal and communication skills Ability to engage and interact with guest Ability to deal with conflict situations Required to work rostered shifts and irregular hours as per operational requirements Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements Key Responsibilities: Ensure compliance with all required health and safety, and food hygiene practices and protocols Ensure execution and quality standards are met and maintained Motivating and working closely with other Chefs of all levels Maintain and uplift the quality, presentation and food on offer Complete all daily duties as set out in departmental duties and requirements Perform other duties as and when required

a month ago

Chef -live In

MPRTC Recruitment

Mpumalanga, south-africa

full-time

An exciting opportunity is available for a passionate and experienced Chef to join a volunteer program based in the Nelspruit/Barberton area. This live-in role is ideal for someone who thrives in a dynamic environment and enjoys preparing nutritious, high-quality meals for both large and small groups. The successful candidate will oversee the daily kitchen operations while maintaining exceptional food quality, hygiene, and cost control. Minimum Requirements Professional Chef qualification with relevant certificates. Minimum of 3 years' experience as a Sous Chef or in a more senior culinary role. Strong knowledge of food preparation, presentation, and kitchen management. Experience catering for both large groups and plated service. Sound understanding of food safety, hygiene, and health regulations. Excellent organisational and time management skills. Strong stock control and menu planning abilities. Team player with a positive attitude and excellent communication skills. Must be based in or around Nelspruit, Barberton, or surrounding areas. Must be available to start immediately.

2 months ago