Sous Chef

Home Suite Hotels; Cape Town; On-site; ZAR 360,000 - 480,000; Full time

Job summary

Home Suite Hotels in Sea Point, Cape Town is seeking an experienced Sous Chef to join our kitchen team. You’ll work closely with the Head Chef and Hotel Manager to lead day-to-day kitchen operations and uphold high culinary standards for our guests.

The ideal candidate holds a culinary qualification, has 3+ years in a professional kitchen, and can train and mentor junior staff while maintaining food safety, hygiene and cost controls.

Qualifications

• Minimum 3 years' experience in a professional kitchen, ideally within a hotel, restaurant or luxury hospitality environment.
• Strong knowledge of food preparation, presentation and modern culinary techniques.
• Excellent understanding of food safety, hygiene and HACCP standards.
• Strong leadership, communication and organisational skills.
• Good understanding of food costing, portion control and stock management.
• Ability to train, mentor and develop junior team members.

Responsibilities

• Supporting the day-to-day kitchen operation.
• Leading, supervising and motivating the culinary team.
• Ensuring consistent quality, presentation and taste across all dishes.
• Monitoring food preparation, production and service.
• Maintaining high standards of hygiene, cleanliness and food safety.
• Assisting with menu planning, recipe development and seasonal offerings.
• Managing food costs, wastage, stock levels and portion control.
• Conducting stock checks and assisting with ordering.
• Training and mentoring junior chefs and culinary students.
• Coordinating kitchen operations during busy service periods.
• Maintaining a positive, professional and collaborative kitchen culture.

Skills

Leadership

Communication

Organisation

Education

Culinary qualification from a recognised institution

Job description

We're looking for an experienced and motivated Sous Chef to join the Home Suite Hotels kitchen team in Sea Point, Cape Town.

Working closely with the Head Chef and Hotel Manager, you'll help lead the day-to-day kitchen operation, maintain high culinary standards, support the team, and deliver a consistent dining experience for our guests.

• Culinary qualification from a recognised institution
• Minimum 3 years' experience in a professional kitchen, ideally within a hotel, restaurant or luxury hospitality environment
• Previous experience as a Sous Chef or senior Chef de Partie
• Strong knowledge of food preparation, presentation and modern culinary techniques
• Excellent understanding of food safety, hygiene and HACCP standards
• Strong leadership, communication and organisational skills
• Good understanding of food costing, portion control and stock management
• Ability to train, mentor and develop junior team members
• Ability to work well under pressure in a fast-paced kitchen
• Flexibility to work shifts, weekends and public holidays

Key responsibilities include:

• Supporting the day-to-day kitchen operation
• Leading, supervising and motivating the culinary team
• Ensuring consistent quality, presentation and taste across all dishes
• Monitoring food preparation, production and service
• Maintaining high standards of hygiene, cleanliness and food safety
• Assisting with menu planning, recipe development and seasonal offerings
• Managing food costs, wastage, stock levels and portion control
• Conducting stock checks and assisting with ordering
• Training and mentoring junior chefs and culinary students
• Coordinating kitchen operations during busy service periods
• Maintaining a positive, professional and collaborative kitchen culture

We're looking for a hands-on culinary leader who leads by example, takes pride in developing people, and values consistency, teamwork and high standards.