Sous Chef

Kerzner International; Cape Town; On-site; ZAR 350,000 - 420,000; Full time

Job summary

The Sous Chef at One&Only Cape Town, part of Kerzner International, coordinates and supervises the daily kitchen operation to maintain high standards of food quality, presentation, hygiene, safety, and guest service. You will lead kitchen colleagues, manage staffing levels, and ensure adherence to recipes and hotel standards.

Responsibilities include controlling stock, coordinating with F&B service and maintenance, driving cost controls, and developing the team through training, coaching and

Qualifications

• 2 years’ experience in store operation in 5 star hotels.
• Interpersonal, organizational and strong administrative skills.
• Good business acumen.
• Knowledge in Outlet operations.
• HACEP
• Hygiene, Health and Safety standard.

Responsibilities

• Coordinate and supervise the daily kitchen operation to uphold high standards of food quality, presentation, hygiene, safety and guest service.
• Oversee daily kitchen operations including staff attendance, stock levels and waste control, ensuring ingredients are available through planning and requisitioning.
• Maintain clean, organized and fully operational fridges, equipment and work areas while collaborating with F&B service, maintenance and stewarding.
• Lead team development through on-the-job and formal training, performance management, coaching, succession planning and recruitment recommendations.
• Report to the Executive Chef and deputise for the Chef de Cuisine/Senior Sous Chef as required.
• Ensure consistent food quality and presentation across outlets and respond promptly to guest feedback and requests.

Skills

Store operations

5-star hotels

Interpersonal skills

Organizational skills

Administrative skills

Food safety

Job description

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

Job Summary

The Sous Chef assists the Chef de Cuisine coordinating and supervising the daily operation of the kitchen, ensuring high standards of food quality, preparation, presentation, hygiene, safety, and guest service. The role is responsible for effectively managing kitchen colleagues, maintaining appropriate staffing levels, conducting ongoing training, and ensuring adherence to hotel standards, recipes, and procedures.

The Sous Chef oversees daily kitchen operations, including staff attendance and grooming, food deliveries, stock levels, storage, stock rotation, food cost, operating expenses, and waste control. The role ensures that all ingredients are available through effective planning and requisitioning, while maintaining clean, organised and fully operational fridges, equipment, and work areas. The Sous Chef also works closely with F&B service, Maintenance, Stewarding, and other departments to ensure smooth and efficient operations.

The position is responsible for maintaining consistent food quality and presentation across all outlets, responding promptly to guest feedback and complaints, and contributing creative ideas for new dishes, presentations, and promotions. The Sous Chef supports team development through on-the-job and formal training, performance management, coaching, succession planning, and recommendations relating to recruitment, promotion, development, and disciplinary matters.

The Sous Chef reports to the Executive Chef, provides operational leadership within the kitchen, and deputises for the Chef de Cuisine/Senior Sous Chef when required. The role is expected to lead by example, maintain strong professional relationships, ensure compliance with health and safety regulations, control food and operating costs, and take appropriate action to ensure the kitchen consistently operates to the standards set by the Executive Chef.

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Good business acumen
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.