Luxury Banquet Sous Chef — Lead, Create & Elevate

President Hotel; Cape Town; On-site; ZAR 450,000 - 650,000; Full time

Benefits offered by this job

Company contributions toward benefits

Job summary

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef with banqueting experience to support the Executive Chef in delivering exceptional culinary experiences across our kitchen, multiple food and beverage outlets, and large conferences and events.

As we continue our journey toward luxury, you will play a key role in leading daily kitchen operations, developing the team and maintaining high standards of flavour, presentation, hygiene and accountability.

Qualifications

• Culinary degree or equivalent professional qualification.
• 5+ years in high-end or luxury kitchens.
• 2+ years in supervisory or management role.
• Experience in luxury or fine-dining establishments preferred.
• Strong knowledge of contemporary cooking techniques, sourcing and costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem-solving skills.
• Calm under pressure and sound decision-making during service.
• Creativity and innovation while upholding brand standards.

Responsibilities

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and maintain consistent flavour, portion sizes and plating.
• Mentor and train kitchen staff to strengthen skills and professional standards.
• Support staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Conduct regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.
• Lead by example through professionalism, reliability and accountability.

Skills

Culinary leadership

Menu planning

Food safety HACCP

Staff mentorship

Stock control

Education

Culinary degree or equivalent

Job description

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef with banqueting experience to support the Executive Chef in delivering exceptional culinary experiences across our kitchen, multiple food and beverage outlets, and large conferences and events.

As we continue our journey toward luxury, you will play a key role in leading daily kitchen operations, developing the team and maintaining high standards of flavour, presentation, hygiene and accountability.