Executive Sous Chef

Placements24; Cape Town; Presencial; ZAR 950.000 - 1.350.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health insurance

Retirement benefits

Staff meals

Professional development opportunities

Discounted rates at hotel properties

Descripción de la vacante

Placements24 is seeking an Executive Sous Chef in Cape Town to lead high-volume kitchens across fine dining, banqueting, and casual outlets. You will manage food production, develop menus, and mentor a diverse culinary team while maintaining top-tier quality and presentation.

You will oversee inventory, cost control, and HACCP compliance, collaborating with the F&B team to deliver outstanding guest experiences.

Formación

• 7+ years of culinary experience with at least 3 years in a Sous Chef or Executive Sous Chef role in a high-volume, fine-dining or luxury hotel.
• Proven leadership, communication and team-management abilities.
• Strong understanding of food costing, inventory, budgeting, and HACCP

Responsabilidades

• Assist the Executive Chef in overall kitchen management and production.
• Supervise and train a kitchen team, ensuring recipe, portion, and cooking standards compliance.
• Contribute to menu engineering, development, and presentation in line with market trends.
• Manage inventory, ordering, receiving, storage, and waste minimization.
• Enforce strict hygiene, sanitation and food safety standards (HACCP).
• Control food costs through purchasing, prep, and waste management.
• Conduct quality checks on dishes before service; collaborate with F&B to ensure seamless guest experience.
• Act as Executive Chef in their absence and maintain a positive kitchen environment.

Conocimientos

Leadership

HACCP

Menu development

Cost control

Food safety

English fluency

Educación

Culinary degree or recognized apprenticeship

Descripción del empleo

About the Role

Our client, a renowned five-star hotel situated in the vibrant heart of Cape Town, Western Cape , is seeking an exceptionally talented and passionate Executive Sous Chef to join their culinary team. This senior position reports directly to the Executive Chef and plays a critical role in the day-to-day management and operational success of the hotel's multiple dining venues, including fine dining, banqueting, and casual outlets. The ideal candidate will possess a refined culinary palate, a strong understanding of kitchen management, and a proven ability to inspire and lead a diverse team of culinary professionals. This is a hands‑on role demanding creativity, precision, and a commitment to maintaining the highest standards of food quality and presentation. You will be instrumental in menu development, cost control, and ensuring an exceptional dining experience for all guests.

Key Responsibilities

• Assisting the Executive Chef in the overall management of the kitchen, including all food preparation and production.
• Supervising and training a team of chefs and kitchen staff, ensuring adherence to recipes, portion control, and cooking standards.
• Participating in menu engineering and development, creating innovative and appealing dishes that align with market trends and guest expectations.
• Managing inventory, including ordering, receiving, and storage of food supplies, ensuring optimal stock levels and minimizing waste.
• Implementing and enforcing strict hygiene, sanitation, and food safety standards (HACCP).
• Controlling food costs through efficient purchasing, preparation, and waste management.
• Conducting regular quality checks on all dishes leaving the kitchen.
• Collaborating with the Food & Beverage team to ensure seamless service delivery and customer satisfaction.
• Deputizing for the Executive Chef in their absence.
• Maintaining a positive and productive working environment within the kitchen brigade.

Requirements

• A minimum of 7 years of culinary experience, with at least 3 years in a Sous Chef or Executive Sous Chef role within a high-volume, fine-dining establishment or luxury hotel.
• Culinary degree or recognized apprenticeship is essential.
• Demonstrated expertise in a wide range of culinary techniques and cuisines.
• Strong leadership, communication, and interpersonal skills.
• Excellent understanding of food costing, inventory management, and kitchen budgeting.
• In-depth knowledge of food safety regulations and HACCP principles.
• Ability to work under pressure in a fast-paced environment and manage multiple tasks effectively.
• Creative flair with a passion for innovation in food preparation and presentation.
• Proficiency in English; knowledge of other languages is a plus.
• Must be eligible to work in Cape Town, Western Cape .

Benefits

• An attractive annual salary of ZAR.
• Opportunity to lead the culinary vision in a prestigious Cape Town hotel.
• Comprehensive health insurance and retirement benefits.
• Generous leave allowance and subsidized staff meals.
• Professional development opportunities and advanced culinary training.
• Access to discounted rates at other properties within the hotel group.
• A challenging and rewarding career in a world-class culinary environment.