Sous Chef

We are looking for an experienced, hands-on Sous Chef to support the leadership of a busy hotel kitchen, overseeing high-volume food production, banqueting and multiple food and beverage outlets.
Experience in a large-volume hotel with banqueting and multiple outlets is essential. Applicants must hold a valid South African ID.

Minimum Requirements

• Grade 12
• Recognised culinary qualification.
• Min 3 years current experience as a Sous Chef in a large, busy hotel.
• Proven experience delivering high-volume banqueting, conferencing and functions alongside daily outlet service.
• Strong kitchen leadership, staff training and organisational skills.
• Sound knowledge of food costing, stock control, waste management and food safety.
• Flexibility to work shifts, weekends and public holidays.
• Valid South African ID.

The Role

• Support the Executive Chef in managing daily kitchen operations across multiple outlets and banqueting.
• Coordinate preparation and service to ensure consistent quality, presentation and timely delivery.
• Lead, train and supervise kitchen teams, allocating staff effectively across service areas.
• Assist with menu planning, recipe standardisation and food costing.
• Control stock, ordering, portion sizes and waste to maintain food cost targets.
• Maintain hygiene, food safety and kitchen standards.
• Take responsibility for kitchen operations in the Executive Chef’s absence.

Ideal Candidate
A confident, organised kitchen leader who thrives under pressure, remains actively involved in service and can balance large-scale production with attention to quality and detail.

Apply online through Hospitality Hire.
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