Luxury Sous Chef: Lead, Create & Elevate Fine-Dining

The President Hotel; Wes-Kaap; On-site; ZAR 700,000 - 1,100,000; Full time

Job summary

The President Hotel in Cape Town seeks an Experienced Executive Chef to lead a luxury kitchen, drive menu planning, maintain presentation standards and mentor a diverse culinary team.

Responsibilities include supervising daily operations, guiding staff, ensuring HACCP compliance, accurate costing, and waste control, while upholding brand standards and delivering exceptional dining experiences.

Qualifications

• Culinary degree or equivalent professional qualification.
• 5+ years in high-end or luxury kitchens.
• 2+ years in supervisory/management role.
• Experience in luxury or fine-dining establishments preferred.
• Strong knowledge of contemporary cooking techniques, sourcing and menu costing.
• Proven leadership, coaching and inspiration of a diverse kitchen team.
• Attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, hygiene, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem-solving skills.
• Ability to stay calm and decisive during high-pressure service.
• Creativity and innovation while upholding standards.

Responsibilities

• Supporting the Executive Chef with menu planning, recipe development and presentation standards.
• Supervising daily kitchen operations and maintaining consistent flavour, portion sizes and plating.
• Mentoring and training kitchen staff to strengthen skills and professional standards.
• Supporting staff scheduling, task allocation and efficient kitchen workflow.
• Implementing and monitoring standard procedures for recipes, preparation and presentation.
• Conducting regular tastings and quality checks.
• Maintaining HACCP, hygiene, sanitation and allergen-management standards.
• Inspecting kitchen, preparation and storage areas and ensuring ingredients are handled and stored correctly.
• Overseeing inventory, stock rotation and ingredient quality while minimising waste.
• Maintaining accurate stock and food-costing records.
• Taking ownership of kitchen performance and resolving operational issues proactively.
• Leading by example through professionalism, reliability and accountability.

Skills

Leadership

Menu costing

Food safety

HACCP

Allergen management

Inventory management

Food costing

Staff training

Communication

Problem-solving

Creativity

Brand standards

Quality control

Plating presentation

Education

Culinary degree or equivalent qualification

Job description

The President Hotel in Cape Town seeks an Experienced Executive Chef to lead a luxury kitchen, drive menu planning, maintain presentation standards and mentor a diverse culinary team.

Responsibilities include supervising daily operations, guiding staff, ensuring HACCP compliance, accurate costing, and waste control, while upholding brand standards and delivering exceptional dining experiences.