Sous Chef - Banqueting

President Hotel; Cape Town; On-site; ZAR 450,000 - 650,000; Full time

Benefits offered by this job

Company contributions toward benefits

Job summary

The President Hotel in Bantry Bay, Cape Town, is seeking an experienced, hands-on Sous Chef with banqueting experience to support the Executive Chef in delivering exceptional culinary experiences across our kitchen, multiple food and beverage outlets, and large conferences and events.

As we continue our journey toward luxury, you will play a key role in leading daily kitchen operations, developing the team and maintaining high standards of flavour, presentation, hygiene and accountability.

Qualifications

• Culinary degree or equivalent professional qualification.
• 5+ years in high-end or luxury kitchens.
• 2+ years in supervisory or management role.
• Experience in luxury or fine-dining establishments preferred.
• Strong knowledge of contemporary cooking techniques, sourcing and costing.
• Proven ability to lead, coach and inspire a diverse kitchen team.
• Attention to flavour, presentation, portioning and consistency.
• Sound understanding of food safety, HACCP and allergen management.
• Experience with inventory management, stock rotation, food costing and waste control.
• Strong organisational, communication and problem-solving skills.
• Calm under pressure and sound decision-making during service.
• Creativity and innovation while upholding brand standards.

Responsibilities

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and maintain consistent flavour, portion sizes and plating.
• Mentor and train kitchen staff to strengthen skills and professional standards.
• Support staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Conduct regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.
• Lead by example through professionalism, reliability and accountability.

Skills

Culinary leadership

Menu planning

Food safety HACCP

Staff mentorship

Stock control

Education

Culinary degree or equivalent

Job description

Exceptional food comes from a kitchen where creativity, consistency and strong leadership work together. The President Hotel in Bantry Bay, Cape Town, is looking for an experienced, hands-on Sous Chef with banqueting experience to support the Executive Chef in delivering exceptional culinary experiences across our kitchen, multiple food and beverage outlets, and large conferences and events. As we continue our journey toward luxury, you will play a key role in leading daily kitchen operations, developing the team and maintaining high standards of flavour, presentation, hygiene and accountability. If you take pride in leading by example, mentoring chefs and delivering consistent quality in a fast-paced kitchen environment, 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.

KEY RESPONSIBILITIES

• Support the Executive Chef with menu planning, recipe development and presentation standards.
• Supervise daily kitchen operations and maintain consistent flavour, portion sizes and plating.
• Mentor and train kitchen staff to strengthen skills and professional standards.
• Support staff scheduling, task allocation and efficient kitchen workflow.
• Implement and monitor standard procedures for recipes, preparation and presentation.
• Conduct regular tastings and quality checks.
• Maintain HACCP, hygiene, sanitation and allergen management standards.
• Inspect kitchen, preparation and storage areas and ensure ingredients are handled and stored correctly.
• Oversee inventory, stock rotation and ingredient quality while minimising waste.
• Maintain accurate stock and food costing records.
• Take ownership of kitchen performance and resolve operational issues proactively.
• Lead 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.

We offer a competitive salary, company contributions toward benefits and an outstanding team culture where you can contribute, grow and feel part of the team.