Sous Chef - 4* Hotel

HotelJobs; Cape Town; On-site; ZAR 420,000 - 660,000; Full time

Benefits offered by this job

Competitive salary

Benefits contributions

Company perks

Strong team culture

Job summary

The President Hotel in Cape Town is seeking an experienced Sous Chef to support the Executive Chef in delivering luxury dining experiences. You will lead daily kitchen operations, mentor the team and ensure flavour, presentation, hygiene and accountability during busy service.

Candidates should have a culinary degree, 5+ years in high-end kitchens and at least 2 years in a supervisory role, with strong leadership, cost control and allergen management skills.

Qualifications

• Minimum five years’ experience in high-end or luxury kitchens.
• Experience in supervisory or management role (≥2 years).
• Strong knowledge of contemporary cooking techniques and menu costing.
• Ability to lead and mentor a diverse kitchen team.
• Sound understanding of food safety, hygiene and allergen management.

Responsibilities

• Supporting the Executive Chef with menu planning, recipe development and presentation standards.
• Supervising daily kitchen operations and maintaining consistent flavour, portion sizes and plating.
• Mentoring and training kitchen staff to strengthen skills and professional standards.
• Supporting staff scheduling, task allocation and efficient kitchen workflow.
• Implementing and monitoring standard procedures for recipes, preparation and presentation.
• Conducting regular tastings and quality checks.
• Maintaining HACCP, hygiene, sanitation and allergen-management standards.
• Inspecting kitchen, preparation and storage areas and ensuring ingredients are handled and stored correctly.
• Overseeing inventory, stock rotation and ingredient quality while minimising waste.
• Maintaining accurate stock and food-costing records.
• Taking ownership of kitchen performance and resolving operational issues proactively.
• Leading by example through professionalism, reliability and accountability.

Skills

Leadership

Menu planning

Food safety

HACCP

Communication

Education

Culinary degree or equivalent

Job description

Exceptional food comes from a kitchen where creativity, consistency and strong leadership work together. At The President Hotel, we’re looking for an experienced, hands‑on Sous Chef to support the Executive Chef in delivering exceptional culinary experiences. As we continue our journey toward luxury, you’ll help lead daily kitchen operations, develop the team and maintain high standards of flavor, presentation, hygiene and accountability. If you take pride in leading by example, mentoring chefs and delivering consistent quality during busy service, this opportunity is for you.

Minimum Requirements

• Culinary degree or equivalent professional qualification.
• Minimum 5 years’ experience in high-end or luxury kitchens.
• At least 2 years’ experience in a supervisory or management role.
• Experience within luxury or fine-dining establishments is preferred.
• Strong knowledge of contemporary cooking techniques, ingredient sourcing and menu costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Excellent attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, hygiene, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem‑solving skills.
• Ability to remain calm and make sound decisions during high‑pressure service.
• Creativity and innovation while maintaining established culinary and brand standards.

What You’ll Be Doing

• Supporting the Executive Chef with menu planning, recipe development and presentation standards.
• Supervising daily kitchen operations and maintaining consistent flavour, portion sizes and plating.
• Mentoring and training kitchen staff to strengthen skills and professional standards.
• Supporting staff scheduling, task allocation and efficient kitchen workflow.
• Implementing and monitoring standard procedures for recipes, preparation and presentation.
• Conducting regular tastings and quality checks.
• Maintaining HACCP, hygiene, sanitation and allergen‑management standards.
• Inspecting kitchen, preparation and storage areas and ensuring ingredients are handled and stored correctly.
• Overseeing inventory, stock rotation and ingredient quality while minimising waste.
• Maintaining accurate stock and food‑costing records.
• Taking ownership of kitchen performance and resolving operational issues proactively.
• Leading by example through professionalism, reliability and accountability.

Why Join The President Hotel

Join Cape Town’s Most Loved Hotel and be part of our journey toward luxury. Develop your culinary leadership alongside experienced chefs while helping shape a kitchen committed to creativity, consistency and exceptional dining experiences.

• competitive salary
• company contributions toward benefits
• additional company perks
• an outstanding team culture where you can contribute, grow and feel part of the team