Luxury Sous Chef — Lead, Create & Mentor

President-Hotel-Cape-Town; Cape Town; Sur place; ZAR 420 000 - 620 000; Plein temps

Résumé du poste

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef to support the Executive Chef in delivering luxury culinary experiences across busy outlets and events.

You will lead daily kitchen operations, develop the team, ensure flavour, presentation, hygiene and allergen controls, and mentor staff to sustain consistency during peak service. This role offers the chance to contribute to a renowned luxury hotel with a strong culture of creativity and accountability.

Qualifications

• Culinary degree or equivalent professional qualification.
• Minimum 5 years' experience in high-end or luxury kitchens.
• At least 2 years' experience in a supervisory or management role.
• Experience within luxury or fine-dining establishments is preferred.
• Strong knowledge of contemporary cooking techniques, ingredient sourcing and menu costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Excellent 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 remain calm and make sound decisions during high-pressure service.
• Creativity and innovation while maintaining established culinary and brand standards.

Responsabilités

• 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.

Connaissances

Culinary leadership

Menu development

HACCP compliance

Staff mentoring

Inventory control

Food presentation

High-end kitchen

Allergen management

Formation

Culinary degree

Description du poste

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef to support the Executive Chef in delivering luxury culinary experiences across busy outlets and events.

You will lead daily kitchen operations, develop the team, ensure flavour, presentation, hygiene and allergen controls, and mentor staff to sustain consistency during peak service. This role offers the chance to contribute to a renowned luxury hotel with a strong culture of creativity and accountability.