Executive Sous Chef: Lead Culinary Team & Menu Excellence

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

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.