Executive Sous Chef

Capsicum Culinary Studio; Mbombela (Nelspruit); On-site; ZAR 550,000 - 900,000; Full time

Job summary

Capsicum Culinary Studio is seeking an Executive Sous Chef to support the Executive Chef in managing all kitchen operations, ensuring high culinary standards and consistent food quality across outlets. You will lead and train staff, assist with menu planning, and manage costs and stock while maintaining strict health and hygiene compliance.

The role requires at least 5–8 years in senior kitchen positions, strong leadership, and excellent communication with staff and guests.

Qualifications

• Matric and a Professional Cookery or Culinary Arts diploma/certificate required.
• 5–8 years' kitchen experience with senior/supervisory roles.
• Proven leadership, supervision and shift management experience.
• A’la Carte and Banqueting experience essential.
• Hands-on problem-solving and ability to stay calm under pressure.
• Customer service driven with outstanding communication and listening skills.
• Team player who can work independently and lead by example.
• Effective staff and guest communication; honest and presentable.
• Creative thinker with professional, product or technical expertise.

Responsibilities

• Oversee daily kitchen operations across restaurant, conferences, banqueting and room service.
• Lead, train and monitor kitchen staff performance; support menu planning and quality control.
• Control food costs, stock levels and wastage to support profitability.
• Ensure compliance with health, safety, and hygiene standards.

Skills

Kitchen leadership

Team supervision

Shift management

Food quality control

Customer service

Communication

Problem solving

Attention to detail

Interpersonal skills

Leadership

Creativity

Education

Matric

Diploma/Certificate in Professional Cookery or Culinary Arts

Job description

The Executive Sous Chef supports the Executive Chef in the overall management and operation of the kitchen. The role is responsible for maintaining high culinary standards, ensuring consistent food quality and presentation, managing kitchen staff, controlling food costs, and ensuring compliance with health, safety, and hygiene standards.

Description:

The Executive Sous Chef supports the Executive Chef in managing and supervising daily kitchen operations across the restaurant, conferences and banqueting, room service and all other food outlets, ensuring efficient food production, consistent food quality and full compliance with hygiene and food safety standards. You will also: lead, train and monitor kitchen staff performance, support menu planning and quality control, and control food costs, stock levels and wastage to support profitability and operational efficiency.

Minimum Requirements:

• Matric
• Professional Cookery or Culinary Arts Diploma/Certificate
• Minimum 5-8 years' professional kitchen experience, including senior or supervisory experience
• Proven experience in kitchen leadership, team supervision and shift management
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise

Please note that relocation costs will be for your own expense should your application be successful and you reside outside of the city where the Hotel is located.