Sous Chef (Hotel Exp)

HotelJobs; Cape Town; On-site; ZAR 420,000 - 620,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Job summary

The President Hotel in Bantry Bay, Cape Town, invites an experienced, hands-on Sous Chef to support the Executive Chef in delivering exceptional culinary experiences across a busy kitchen with multiple outlets and large conferences.

Lead daily operations, mentor staff, ensure flavour, presentation, hygiene and cost controls while upholding brand standards. You should bring a culinary degree and at least five years in luxury kitchens, with supervisory experience and a passion for mentoring teams.

Qualifications

• Culinary degree or equivalent professional qualification.
• Minimum 5 years' experience in high-end or luxury kitchens.
• At least 2 years' experience in supervisory or management role.
• Experience in luxury or fine-dining establishments preferred.
• Strong knowledge of contemporary cooking techniques, 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, 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 culinary standards.

Responsibilities

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

Skills

Leadership

Menu costing

Food safety & HACCP

Allergen management

Staff mentoring

Education

Culinary degree

Job description

Exceptional food comes from a kitchen where creativity, consistency and strong leadership work together. At The President Hotel in Bantry Bay, Cape Town, we are looking for an experienced, hands‑on Sous Chef to support the Executive Chef in delivering exceptional culinary experiences across a very busy kitchen with multiple food and beverage outlets and large conferences and events. As we continue our journey toward luxury, you will help lead daily kitchen operations, develop the team and maintain high standards of flavour, 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.

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.