Sous Chef - Banqueting

The President Hotel; Cape Town; On-site; ZAR 900,000 - 1,100,000; Full time

Job summary

The President Hotel in Cape Town seeks an experienced Head Chef to lead and elevate our luxury kitchen. You will drive menu development, maintain brand standards and ensure impeccable plating and portion control.

Join a team dedicated to creativity, consistency and exceptional dining experiences in a high-end hotel setting. A culinary degree and extensive leadership experience are essential for this role.

Qualifications

• Culinary degree or equivalent professional qualification.
• Minimum 5 years' experience in high-end or luxury kitchens.
• At least 2 years' supervisory or management experience.
• 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 and food costing.
• Strong organisational, communication and problem-solving skills.
• Ability to stay calm and make sound decisions during high-pressure service.
• Creativity while maintaining brand standards.

Responsibilities

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

Skills

Culinary leadership

Kitchen management

Menu development

Food costing

HACCP knowledge

Staff coaching

High-end dining

Brand standards

Education

Culinary degree

Job description

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.

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