Executive Sous Chef

South Cape Recruitment; George; On-site; ZAR 720,000 - 960,000; Full time

Job summary

South Cape Recruitment is seeking an Executive Sous Chef to lead culinary operations in a luxury hospitality setting in George. You will drive food quality, cost control, and menu innovation while managing a high-performing kitchen team.

With a 3-year international diploma and 6+ years in professional culinary roles, you will oversee budgeting, forecasting, and supplier partnerships to ensure exceptional guest experiences and operational excellence.

Qualifications

• 3-Year Chef's Diploma from an internationally recognized culinary institution.
• Minimum 6 years' experience within a professional culinary environment.
• At least 3 years' experience in an Executive Sous Chef role within a luxury 5-star hotel, resort, or similar hospitality environment.
• Classical culinary training essential.
• Strong knowledge of food costing, menu engineering, and kitchen financial controls.

Responsibilities

• Assist the Executive Chef in the overall management and leadership of all culinary operations.
• Ensure the consistent delivery of exceptional food quality and presentation standards across all dining outlets.
• Stay informed of emerging culinary trends and industry developments.
• Develop innovative menu concepts and product offerings aligned with guest preferences and market trends.
• Analyse recipes and menu items to determine accurate food costs, selling prices, and profitability.
• Create special menu offerings to maximise stock utilisation and minimise wastage.
• Coordinate food production planning, budgeting, purchasing, and inventory control processes.
• Monitor and control departmental expenditure to ensure adherence to budget targets.
• Assist with forecasting, stock management, and procurement planning.
• Ensure efficient kitchen operations through effective resource allocation and workflow management.
• Maintain and improve food production standards, operational efficiencies, and service delivery.
• Lead, coach, mentor, and develop kitchen teams to achieve departmental objectives.
• Conduct staff training and skills development initiatives.
• Monitor employee performance and implement corrective action where required.
• Promote a culture of teamwork, accountability, and continuous improvement.
• Ensure compliance with all food safety, hygiene, health, safety, environmental, and quality standards.
• Monitor adherence to company policies, procedures, and legislative requirements.
• Support the planning and execution of catering functions, special events, and banqueting operations.
• Maintain high levels of guest satisfaction by responding effectively to feedback and operational challenges.
• Work closely with other departments to ensure seamless guest experiences.

Skills

Leadership

Menu costing

Cost control

Team development

Communication

Education

3-Year Chef's Diploma (international)

Tools

Microsoft Office

SAP

Job description

Key Responsibilities

• Assist the Executive Chef in the overall management and leadership of all culinary operations.
• Ensure the consistent delivery of exceptional food quality and presentation standards across all dining outlets.
• Stay informed of emerging culinary trends and industry developments.
• Develop innovative menu concepts and product offerings aligned with guest preferences and market trends.
• Analyse recipes and menu items to determine accurate food costs, selling prices, and profitability.
• Create special menu offerings to maximise stock utilisation and minimise wastage.
• Coordinate food production planning, budgeting, purchasing, and inventory control processes.
• Monitor and control departmental expenditure to ensure adherence to budget targets.
• Assist with forecasting, stock management, and procurement planning.
• Ensure efficient kitchen operations through effective resource allocation and workflow management.
• Maintain and improve food production standards, operational efficiencies, and service delivery.
• Lead, coach, mentor, and develop kitchen teams to achieve departmental objectives.
• Conduct staff training and skills development initiatives.
• Monitor employee performance and implement corrective action where required.
• Promote a culture of teamwork, accountability, and continuous improvement.
• Ensure compliance with all food safety, hygiene, health, safety, environmental, and quality standards.
• Monitor adherence to company policies, procedures, and legislative requirements.
• Support the planning and execution of catering functions, special events, and banqueting operations.
• Maintain high levels of guest satisfaction by responding effectively to feedback and operational challenges.
• Work closely with other departments to ensure seamless guest experiences.

Minimum Requirements

• 3-Year Chef's Diploma from an internationally recognized culinary institution.
• Minimum 6 years' experience within a professional culinary environment.
• At least 3 years' experience in an Executive Sous Chef role within a luxury 5-star hotel, resort, or similar hospitality environment.
• Classical culinary training essential.
• Strong knowledge of food costing, menu engineering, and kitchen financial controls.
• Computer literacy with proficiency in Microsoft Office.
• Working knowledge of SAP will be advantageous.
• Sound understanding of financial management principles.
• Strong leadership, communication, and interpersonal skills.
• Ability to perform effectively in a fast-paced, high-volume environment.

Competencies

• Leadership and team development
• Strategic and operational planning
• Financial and commercial awareness
• Problem-solving and decision-making
• Attention to detail
• Creativity and innovation
• Time management and organisational skills
• Effective communication and interpersonal skills
• Ability to perform under pressure
• Commitment to service excellence