Executive Sous Chef

SUMMARY:
We are looking for an experienced, hands-on Executive 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.

POSITION INFO:
Minimum Requirements Grade 12 Recognised culinary qualification. Current experience as an Executive Sous Chef or Senior 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. View more Hospitality Hire vacancies: KEY SEARCH: Executive Sous Chef, Senior Sous Chef, Hotel Sous Chef, High-Volume Hotel Kitchen, Banqueting Chef, Conference Catering, Multiple Food Outlets, Kitchen Management, Food Cost Control, Hospitality, Cape Town, Western Cape