Senior Sous Chef

Believe Resourcing; Cape Town; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A well-known hospitality group in Cape Town is seeking a Senior Sous Chef to support the Head Chef in managing kitchen operations across multiple outlets. This role demands leadership, consistency, and a deep understanding of modern cuisine. The ideal candidate will have a culinary qualification and 3-5 years of experience in a similar role. The position offers market-related salary and unique benefits, including a 50% contribution to medical aid.

Benefits

50% medical aid contribution paid by the hotel

Qualifications

• 3–5 years’ experience in a similar role.
• Excellent leadership and time management skills.
• Valid tax number required.
• For foreign applicants: valid work permit required.

Responsibilities

• Supervise kitchen teams and oversee day-to-day operations.
• Assist with menu development, costing, and stock control.
• Uphold kitchen hygiene and food safety standards.
• Train and mentor junior staff members.
• Ensure smooth and efficient kitchen service.

Skills

Leadership

Time management

Education

Culinary qualification

Matric qualification

Job description

Location: Cape Town
Working Hours: 8-hour shifts, 6 days per week
Salary: Market-related
Benefits: 50% medical aid contribution paid by the hotel

About the Hotel

Our client, a renowned and innovative hospitality group, is preparing to open a new, upscale hotel in December 2025. The property will deliver a complete hospitality experience with modern design, diverse dining concepts, and vibrant social spaces.

Facilities include:

• Two signature restaurants offering diverse culinary experiences.
• A stylish rooftop bar featuring modern Italian-inspired cuisine and premium beverages.
• Approximate capacity: 180 guests per venue (to be confirmed).
• Additional offerings: bar snacks and cold food options available throughout the property.

Overview: The Senior Sous Chef will support the Head Chef in managing kitchen operations and maintaining high standards across multiple outlets. This role requires excellent leadership, consistency, and a deep understanding of modern cuisine.

Key Responsibilities:

• Supervise kitchen teams and oversee day-to-day operations.
• Assist with menu development, costing, and stock control.
• Uphold kitchen hygiene and food safety standards.
• Train and mentor junior staff members.
• Ensure smooth and efficient kitchen service.

Requirements:

• Matric qualification.
• Culinary qualification essential.
• 3–5 years’ experience in a similar role.
• Excellent leadership and time management skills.
• Valid tax number.
• For foreign applicants: valid work permit required.