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Sous Chef (PH023)

Sous Chef (PH023)

The President HotelCape Town, ZA
19 days ago
Job description

Job title : Sous Chef (PH023)

Job Location : Western Cape, Cape Town

Deadline : September 30, 2025

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  • We’re seeking a Sous Chef to join our culinary leadership team and play a pivotal role in delivering unforgettable dining experiences. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities :

Culinary Leadership

  • Assist the Executive Chef in overseeing daily kitchen operations, ensuring the smooth delivery of consistently high-quality dishes.

    • Menu Development & Innovation

  • Collaborate on creative, seasonal menus that highlight fresh ingredients, modern techniques, and align with guest expectations.

    • Quality Control & Presentation

  • Maintain the highest standards of taste, texture, and presentation across all food outlets and events.

    • Team Supervision & Training

  • Lead, mentor, and motivate kitchen staff, fostering a culture of excellence, teamwork, and continuous growth.

    • Inventory & Cost Management

  • Monitor stock levels, manage orders, and control food costs to optimize efficiency and minimize waste.

    • Health, Safety & Compliance

  • Ensure strict adherence to hygiene, health, and safety regulations, promoting a safe and professional working environment.

    • Events & Banqueting Support

  • Work closely with the events team to craft bespoke menus and deliver exceptional dining experiences for conferences, banquets, and special occasions.

    • Continuous Development

  • Stay ahead of culinary trends, integrating new techniques and ideas to keep the hotel’s dining offerings innovative and competitive.

    • Requirements :

  • Minimum 3–5 years’ experience as a Sous Chef or strong Senior Chef de Partie stepping up
  • Formal culinary qualification or diploma advantageous
  • Solid background in high-volume, 4
  • or 5
  • hotel kitchens
  • Strong knowledge of international cuisines and modern cooking techniques
  • Excellent leadership, communication, and interpersonal skills
  • Proven ability to manage food costs, stock control, and supplier negotiations
  • Must hold a valid South African ID

    • Key Competencies :

  • Culinary Excellence - Skilled in delivering consistent, innovative, and guest-focused cuisine.
  • Leadership & Development - Ability to inspire and develop a high-performing kitchen team.
  • Operational Efficiency - Strong knowledge of stock control, costing, and kitchen workflow.
  • Guest Experience Focus - Dedicated to delivering memorable dining experiences.
  • Adaptability & Innovation - Passion for modern food trends and the creativity to bring them to life.
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    Sous Chef • Cape Town, ZA