Executive Sous Chef - East London

HotelJobs; East London; On-site; ZAR 700,000 - 900,000; Full time

Job summary

HotelJobs in East London seeks an Executive Sous Chef to lead daily culinary production across hotel outlets, set menus, and banquets. You will maintain premium quality while managing costs and compliance with HACCP standards.

As second-in-command, you will supervise kitchen staff, mentor juniors, and coordinate with departments to deliver flawless events for conferences and tour groups in a fast-paced, upscale setting.

Qualifications

• 5+ years of experience as a Sous Chef or Senior Sous Chef in a busy 4- or 5-star hotel environment.
• Proven ability to lead high-volume banqueting and room service.
• Strong HACCP knowledge and safety compliance.

Responsibilities

• Direct daily culinary production across all hotel outlets including banquets, restaurant, and room service.
• Collaborate on menu development to balance cost efficiency with premium quality.
• Monitor food costs, stock levels and wastage; assist in budgeting targets.
• Supervise and schedule kitchen staff; identify training needs and develop skills.
• Ensure compliance with HACCP, OH&S and hotel hygiene standards.
• Oversee large-scale catering events from prep to final service.

Skills

Leadership

Staff mentoring

Time management

Communication

Education

Professional Culinary Arts Diploma

Tools

Kitchen management software

Job description

Large upmarket Business Hotel in East London requires an Executive Sous Chef . As the second-in-command of the kitchen operation, you will lead daily culinary production, enforce strict health and safety standards, and oversee kitchen staff to ensure consistent, premium food quality. This role demands a balance of hands‑on fine-dining culinary skill and the administrative acumen required to manage large‑scale corporate banquets, conferences, and tour groups.

Key Responsibilities

• Culinary Leadership: Direct daily food preparation, production, and plating across all hotel outlets, including the main restaurant, room service, and banqueting halls.
• Menu Development: Collaborate with the Executive Chef to design innovative, cost‑effective menus that appeal to both international travelers and corporate delegates.
• Financial Control: Monitor food costs, manage stock control, minimise wastage, and assist in maintaining budgetary targets without compromising quality.
• Staff Management: Supervise, mentor, and schedule the kitchen brigade. Identify training gaps and conduct skills‑development sessions.
• Quality & Hygiene Assurance: Ensure strict compliance with HACCP, occupational health and safety regulations, and hotel hygiene standards.
• Banqueting Oversight: Manage high‑pressure, large‑scale catering events, ensuring seamless execution from prep to final service.

Requirements & Qualifications

• Education: Professional Culinary Arts Diploma or professional cookery qualification.
• Experience: Minimum of 5 years of experience as a Sous Chef or Senior Sous Chef within a busy 4-star or 5-star hotel environment .
• Skills: Strong knowledge of high‑volume banqueting, buffet presentation, and à la carte service.
• System Knowledge: Proficiency in kitchen management software, point‑of‑sale (POS) systems, and inventory control programs.
• Attributes: Exceptional leadership skills, ability to work under high pressure, excellent time management, and strong communication skills.