Senior Sous Chef

Advius (Pty) Ltd; Somerset West; On-site; ZAR 420,000 - 620,000; Full time

Job summary

Advius (Pty) Ltd is seeking a Senior Sous Chef for a luxury estate hotel and spa in the Helderberg region of the Western Cape. You will run day-to-day kitchen operations across all outlets, deputise for the Executive Chef, and lead a skilled brigade in a high-volume, fine-dining environment.

You will develop menus, ensure food quality, manage cost controls and stock, and drive HACCP-compliant practices and health and safety standards.

Qualifications

• Professional culinary qualification (City & Guilds, QCTO, or recognised diploma)
• Minimum 6 years in hotel/lodge/fine-dining, incl. 2–3 years as Sous Chef
• Proven menu development, recipe costing and food cost control experience
• Sound knowledge of food safety, HACCP and hygiene; food safety cert advantageous

Responsibilities

• Oversee day-to-day kitchen operations across all outlets (à la carte, breakfast, banqueting, events)
• Deputise for the Executive Chef and lead the kitchen in their absence
• Lead and develop the brigade, conduct training and performance appraisals
• Plan rosters, manage overtime and leave in line with policy
• Develop menus and seasonal specials with the Executive Chef
• Maintain standard recipes, plating guides and costings
• Control food cost, waste, and gross profit targets via ordering and stock control
• Manage purchasing, supplier relationships, deliveries and stock takes
• Ensure compliance with HACCP, hygiene, safety standards and audits
• Plan kitchen production for functions and conferences with events teams
• Oversee equipment maintenance requests and kitchen cleanliness
• Handle staff discipline and on-the-job training per policy

Skills

Leadership

Menu development

Cost control

HACCP knowledge

Education

Culinary qualification

Tools

MS Office

Stock management system

Job description

Somerset West, South Africa | Posted on 11/13/2026

Our client is a well-established luxury estate hotel and spa in the Helderberg region of the Western Cape, set among golf, vineyard and mountain scenery. The property welcomes leisure, corporate and events guests, and is known for warm, personalised service of a high standard.

ROLE PURPOSE

The Senior Sous Chef is second in command to the Executive Chef and runs the day-to-day kitchen operation across all outlets. The role leads and develops the brigade, drives food quality and consistency, and takes ownership of food cost, stock control, food safety and kitchen administration, standing in for the Executive Chef when required.

KEY RESPONSIBILITIES

• Manage the day-to-day kitchen operation across à la carte, breakfast, banqueting, events and any other outlets
• Deputise for the Executive Chef, taking full responsibility for the kitchen in their absence
• Lead, train, develop and performance-manage the kitchen brigade, including Junior Sous Chefs, chefs de partie and commis chefs
• Plan and draw up kitchen duty rosters, managing overtime and leave
• Develop menus, seasonal specials and banqueting menus with the Executive Chef
• Write and maintain standard recipes, plating guides and recipe costings
• Control food cost, waste and gross profit targets through ordering, portion control and stock management
• Manage purchasing, supplier relationships, deliveries and monthly stock-takes
• Ensure full compliance with food safety, HACCP, hygiene and health and safety standards, and lead audits
• Plan and run kitchen production for functions, weddings and conferences with the banqueting and events teams
• Manage equipment care, maintenance requests and kitchen cleaning schedules
• Handle kitchen discipline, staff issues and on-the-job training in line with company policy

Requirements

MINIMUM REQUIREMENTS

• Professional culinary qualification (e.g. City & Guilds, QCTO Occupational Chef, or a recognised culinary school diploma)
• At least 6 years’ experience in a hotel, lodge or fine-dining kitchen, including at least 2–3 years as a Sous Chef in a luxury or high-volume establishment
• Proven menu development, recipe costing and food cost control experience
• Sound knowledge of food safety, HACCP and hygiene standards; food safety management certificate advantageous
• Computer literate (MS Office); stock or procurement system experience advantageous
• Willing to work shifts, early mornings, late evenings, weekends and public holidays

SKILLS & ATTRIBUTES

• Passionate, creative chef with excellent technical skills and high standards
• Strong leader who builds, trains and motivates a kitchen brigade
• Commercially minded, with sharp cost and stock control
• Highly organised and calm under pressure during high-volume service
• Excellent planning and administrative skills
• Clear communicator with chefs, front-of-house, events teams and management