Sous Chef

Hospitality Hire; Graaff-Reinet; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A luxury boutique hotel in Graaff-Reinet is seeking an experienced Sous Chef to assist the Executive Chef in delivering exceptional dining experiences. The ideal candidate will have a minimum of 3 years’ experience in luxury hotels or fine dining and a diploma in Culinary Arts. Responsibilities include managing kitchen operations and ensuring high food quality and service standards. Strong leadership and organizational skills are essential.

Qualifications

• Minimum 3 years’ experience as an Executive Sous Chef in luxury hotels.
• Proven background in event catering and plated service.
• Strong knowledge of food costing and stock control.

Responsibilities

• Support the Executive Chef in kitchen management and menu planning.
• Ensure outstanding food quality and service.
• Supervise and motivate the kitchen brigade.

Skills

Leadership

Culinary skills

Attention to detail

Communication

Organisational skills

Education

Diploma in Culinary Arts

Job description

𝗦𝗢𝗨𝗦 𝗖𝗛𝗘𝗙 – 𝗗𝗥𝗢𝗦𝗧𝗗𝗬 𝗛𝗢𝗧𝗬 | 𝗚𝗥𝗔𝗔𝗙𝗙-𝗥𝗘𝗜𝗡𝗘𝗧

Luxury 5

• Boutique Hotel

Hospitality Hire is recruiting on behalf of Drostdy Hotel, managed by Valor Hospitality Partners.

Minimum 3 years’ experience as an Executive Sous Chef in 4–5 star hotels or fine dining restaurants | Strong à la carte and banqueting background | Culinary Diploma required | South African citizenship required

Precision in every dish. Passion in every service.

The Drostdy Hotel, a historic 5-star property in the heart of Graaff-Reinet, is seeking an experienced Sous Chef to support the Executive Chef in delivering exceptional dining experiences. This is a remarkable opportunity for a passionate culinary professional to grow within a luxury boutique environment that blends heritage, artistry, and hospitality excellence.

The Role

You’ll assist in managing all aspects of kitchen operations, ensuring smooth day-to-day production, outstanding food quality, and seamless service for à la carte dining, functions, and weddings. The Sous Chef plays a vital role in leading shifts, mentoring junior chefs, and maintaining impeccable culinary and hygiene standards.

Key Responsibilities

• Support the Executive Chef in managing kitchen operations, menu planning, and execution
• Oversee food preparation and presentation for à la carte service, weddings, and special events
• Maintain quality control, portion consistency, and cost management
• Supervise, train, and motivate the kitchen brigade
• Ensure compliance with hygiene, health, and safety regulations (HACCP)
• Collaborate with FOH and F&B teams to ensure flawless service delivery
• Manage stock control, ordering, and supplier relations
• Assist with menu development, showcasing local ingredients and regional inspiration

Minimum Requirements

• Diploma or formal qualification in Culinary Arts
• Minimum 3 years’ experience as an Executive Sous Chef in luxury hotels, lodges, or fine dining establishments
• Proven background in event catering, weddings, and plated service
• Strong leadership, communication, and organisational skills
• Excellent knowledge of food costing, stock control, and kitchen administration
• Passion for creative, sustainable, and locally inspired cuisine
• Fully HACCP compliant
• South African citizenship (non-negotiable)

Personal Attributes

• Calm and composed under pressure
• Innovative yet disciplined in execution
• Excellent attention to detail and presentation
• Team-focused with strong leadership ability
• Professional, reliable, and motivated