Executive Sous Chef: Lead, Innovate & Elevate Kitchen

HotelJobs; South Africa; On-site; ZAR 420,000 - 560,000; Full time

Job summary

The Capital Hotels is seeking an experienced Executive Sous Chef to support the Executive Chef in managing daily kitchen operations across all food outlets, conferences and banqueting. You will lead kitchen staff, assist with menu planning and ensure high standards of hygiene and service.

Minimum 5–8 years in a supervisory kitchen role with A’la Carte and Banqueting experience is essential. Expect a demanding but rewarding environment with a focus on quality, integrity and teamwork.

Qualifications

• Matric and a Professional Cookery or Culinary Arts qualification.
• Minimum 5–8 years of professional kitchen experience including senior or supervisory roles.
• A’la Carte and Banqueting experience essential.
• Hands-on problem-solving under pressure with calm demeanor.
• Customer-service driven with strong communication and teamwork.

Responsibilities

• Lead, train and monitor kitchen staff performance.
• Support menu planning and quality control.
• Control food costs, stock levels and wastage to support profitability and operational efficiency.

Skills

Kitchen leadership

Menu planning

Food cost control

Staff training

Quality control

Education

Matric

Diploma / Certificate in Professional Cookery or Culinary Arts

Job description

The Capital Hotels is seeking an experienced Executive Sous Chef to support the Executive Chef in managing daily kitchen operations across all food outlets, conferences and banqueting. You will lead kitchen staff, assist with menu planning and ensure high standards of hygiene and service.

Minimum 5–8 years in a supervisory kitchen role with A’la Carte and Banqueting experience is essential. Expect a demanding but rewarding environment with a focus on quality, integrity and teamwork.