Executive Sous Chef: Banqueting & Multi-Outlets Lead

Hospitality Hire SA; Wes-Kaap; On-site; ZAR 420,000 - 620,000; Full time

Job summary

Hospitality Hire SA is seeking an experienced Executive Sous Chef to lead daily kitchen operations across multiple outlets and banqueting in a busy hotel. You will manage preparation, ensure consistent quality and timely delivery, and mentor kitchen teams while maintaining high standards of food safety and cost control.

Flexibility for shifts and weekends is essential in this role. Ideal candidates will balance large-scale production with attention to quality, actively training staff and

Qualifications

• Grade 12 is required.
• Recognised culinary qualification.
• Experience as Executive Sous Chef or Senior Sous Chef in a large hotel.
• Experience delivering high-volume banqueting, conferencing and functions.
• Strong kitchen leadership and staff training.
• Knowledge of food costing, stock control, waste management and food safety.
• Flexibility to work shifts, weekends and public holidays.

Responsibilities

• Support the Executive Chef in managing daily kitchen operations across multiple outlets and banqueting.
• Coordinate preparation and service to ensure consistent quality, presentation and timely delivery.
• Lead, train and supervise kitchen teams, allocating staff across service areas.
• Assist with menu planning, recipe standardisation and food costing.
• Control stock, ordering, portions sizes and waste to maintain food cost targets.
• Maintain hygiene, food safety and kitchen standards.
• Take responsibility for kitchen operations in the Executive Chef’s absence.

Skills

Kitchen leadership

Staff training

Organisational skills

Education

Grade 12

recognised culinary qualification

Job description

Hospitality Hire SA is seeking an experienced Executive Sous Chef to lead daily kitchen operations across multiple outlets and banqueting in a busy hotel. You will manage preparation, ensure consistent quality and timely delivery, and mentor kitchen teams while maintaining high standards of food safety and cost control.

Flexibility for shifts and weekends is essential in this role. Ideal candidates will balance large-scale production with attention to quality, actively training staff and