Sous Chef

Hospitality Hire SA; Cape Town; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Hospitality Hire SA in Cape Town seeks an experienced Sous Chef to support daily kitchen operations across multiple outlets and banqueting events. You will lead and train teams, ensure high-quality presentation, and help manage food costing and stock control.

The role requires 3+ years at sous chef level in a busy hotel, strong leadership, and flexibility to work shifts, weekends and public holidays. SA ID and kitchen excellence are essential.

Qualifications

• At least 3 years experience as Sous Chef in a large busy hotel.
• Experience delivering high-volume banqueting, conferencing and functions.
• Strong kitchen leadership, staff training and organisational skills.
• Sound knowledge of food costing, stock control, waste management and food safety.
• Flexibility to work shifts, weekends and public holidays.
• Valid South African ID.

Responsibilities

• Support the Executive Chef in managing daily kitchen operations across outlets and banqueting.
• Coordinate preparation and service to ensure quality, presentation and timely delivery.
• Lead, train and supervise kitchen teams, allocating staff across service areas.
• Assist with menu planning, recipe standardisation and food costing.
• Control stock, ordering, portion sizes and waste to maintain food cost targets.
• Maintain hygiene, food safety and kitchen standards.
• Take responsibility for kitchen operations in the Executive Chef's absence.

Skills

Leadership under pressure

Food safety knowledge

Education

Grade 12

Culinary qualification

Job description

Minimum Requirements

Grade 12 Recognised culinary qualification. Min 3 years current experience as a Sous Chef in a large, busy hotel. Proven experience delivering high-volume banqueting, conferencing and functions alongside daily outlet service. Strong kitchen leadership, staff training and organisational skills. Sound knowledge of food costing, stock control, waste management and food safety. Flexibility to work shifts, weekends and public holidays. Valid South African ID.

The Role

Support the Executive Chef in managing daily kitchen operations across multiple outlets and banqueting. Coordinate preparation and service to ensure consistent quality, presentation and timely delivery. Lead, train and supervise kitchen teams, allocating staff effectively across service areas. Assist with menu planning, recipe standardisation and food costing. Control stock, ordering, portion sizes and waste to maintain food cost targets. Maintain hygiene, food safety and kitchen standards. Take responsibility for kitchen operations in the Executive Chefs absence.

Ideal Candidate

A confident, organised kitchen leader who thrives under pressure, remains actively involved in service and can balance large-scale production with attention to quality and detail.