Executive Sous Chef

University of Fort Hare; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prestigious hotel in Cape Town is seeking an experienced Executive Sous Chef to lead kitchen operations. The ideal candidate will have a proven track record in high-end kitchens, possess strong leadership abilities, and ensure the highest standards of food quality and presentation. Responsibilities include overseeing daily kitchen operations, training team members, and managing stock control. Competitive salary and benefits such as Provident Fund and medical contributions are offered.

Benefits

Provident Fund Contribution

50% employer contribution to medical insurance

Uniforms

One meal per shift

Qualifications

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a high-end kitchen.
• Strong understanding of kitchen operations and food safety standards.
• Ability to supervise and train a diverse kitchen team.

Responsibilities

• Oversee daily kitchen operations and uphold food preparation standards.
• Ensure all dishes meet quality and hygiene standards.
• Train and mentor kitchen staff to maintain consistent performance.

Skills

Leadership

Time management

Interpersonal communication

Attention to detail

Job description

A 5* Hotel based in Central Cape Town has an exciting opportunity for an experienced, motivated and detail-oriented Executive Sous Chef to join their dynamic team!

This candidate must thrive under pressure, demonstrate leadership, and contribute to an environment of excellence and innovation.

You will assist the Executive Chef in leading operations, ensuring consistently high standards of food preparation, presentation and kitchen management are maintained.

JOB SPECIFICATIONS

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a high-end kitchen.
• Strong understanding of kitchen operations, inventory control, and food safety standards.
• Leadership ability to supervise and train a diverse kitchen team.
• Excellent time management and multitasking skills under pressure.
• Strong interpersonal and communication abilities.
• High attention to detail in food quality and presentation.
• Experience working with stock control and ordering procedures.

KEY RESPONSIBILITIES

• Operational Leadership: Oversee daily kitchen operations, ensuring smooth service and adherence to food preparation standards. Take full charge in the absence of the Executive Chef.
• Quality Control: Ensure all dishes meet presentation, taste, and hygiene standards. Conduct regular checks on food quality, storage, and kitchen cleanliness.
• Team Development: Train and mentor kitchen staff, ensuring adherence to processes and consistent performance. Foster a culture of energy, accountability, and teamwork.
• Coordination and Communication: Liaise daily with the Executive Chef, F&B Manager, and service staff to align kitchen output with guest expectations and operational needs.
• Stock and Provisioning: Manage ordering of stock in line with budget and usage trends. Ensure effective stock rotation and minimal waste by monitoring leftovers and usage.
• Guest Experience Support: Engage with guests when appropriate to enhance their dining experience. Address feedback promptly and professionally.
• Systems and Procedures: Ensure all operational standards, health and safety protocols, and kitchen policies are followed. Maintain accurate records of stock, wastage, and daily requisitions.
• Service Delivery: Uphold the highest standards in food service delivery. Support and influence suggestive cooking and menu enhancements.

OTHER NOTES

Please note that hospitality hours apply to this role.

THE SALARY IS COMPETITIVE WITH THE MARKET, and include additional benefits, such as:

• Provident Fund Contribution
• 50% employer contribution to Discovery Coastal Saver (or 100% company-paid medical insurance)
• Uniforms
• One meal per shift