Executive Sous Chef

HotelJobs; Oos-Kaap; On-site; ZAR 600,000 - 800,000; Full time

Job summary

HotelJobs in the Garden Route is seeking an experienced Executive Sous Chef to lead luxury resort kitchens across multiple outlets, delivering exceptional food standards and seamless service.

You will drive menus, set recipe standards, monitor costs, and mentor a high-performing culinary team while upholding HACCP and brand standards. Relocation to the Garden Route is required; live-out position with a competitive package.

Qualifications

• At least 3 years of Exec Sous experience in a 5* hotel or resort.
• Working knowledge of SAP and financial management.
• MS Office proficiency.

Responsibilities

• Lead Kitchen Operations: Oversee day-to-day culinary operations across multiple outlets, ensuring consistency, efficiency and high-quality standards.
• Team Leadership & Development: Manage, train and mentor culinary teams, driving performance, discipline and staff development.
• Menu & Food Quality: Support menu development, recipe standards, presentation and consistent execution across all outlets.
• Cost & Inventory Control: Monitor food costs, purchasing, stock levels, wastage and kitchen budgets to maximise profitability.
• Guest Experience & Standards: Ensure exceptional culinary experiences while maintaining luxury service, hygiene, HACCP and brand standards.

Skills

Leadership

Menu development

Cost control

Team development

Tools

SAP

MS Office

Job description

An exciting opportunity has arisen for an experienced Executive Sous Chef to join this established luxury resort. We are seeking a hands-on culinary leader with strong multi-outlet resort experience, a passion for delivering exceptional food standards, & the leadership skills to inspire & develop a high-performing kitchen team.

Key responsibilities:

• Lead Kitchen Operations: Oversee day-to-day culinary operations across multiple outlets, ensuring consistency, efficiency and high-quality standards.
• Team Leadership & Development: Manage, train and mentor culinary teams, driving performance, discipline and staff development.
• Menu & Food Quality: Support menu development, recipe standards, presentation and consistent execution across all outlets.
• Cost & Inventory Control: Monitor food costs, purchasing, stock levels, wastage and kitchen budgets to maximise profitability.
• Guest Experience & Standards: Ensure exceptional culinary experiences while maintaining luxury service, hygiene, HACCP and brand standards.

Requirements:

• South African nationals only or those with valid working permits.
• Currently based in South Africa able to relocate to the Garden Route.
• At least 3-years' experience in an Exec Sous position within 5* hotel or resort environment
• Working knowledge on SAP & financial management awareness
• MS Office experienced

Salary Package: Competitive package (live-out position)