SUMMARY:
Leading our culinary brigade and drive innovation across all our dining outlets.

POSITION INFO:

Executive Sous Chef

Ready to Take on Head Chef Duties

The President Hotel is on a journey to be considered a true luxury destination.
Our purpose is simple yet powerful: to create and inspire memorable experiences.
Our vision: to become Cape Town's most loved hotel.

Set in the heart of Bantry Bay, between Cape Town's vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City's most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

We're seeking an Executive Sous Chef, reporting directly to the Executive Chef, to join our culinary leadership team. This is a career-defining opportunity for a passionate professional who is not only committed to culinary excellence but also ready to step confidently into Head Chef responsibilities when required.

Qualifications & Criteria

• Minimum 3-5 years' experience as an Executive Sous or Snr Sous 

• Formal culinary qualification or diploma (advantageous).

• Solid background in high-volume, 4 or 5 hotel kitchens** essential 

• Strong knowledge of international cuisines and modern cooking techniques.

• Excellent leadership, communication, and interpersonal skills.

• Proven ability in food cost management, stock control, and supplier negotiations.

• Must hold a valid South African ID.

Key Competencies

• Culinary Excellence - delivering consistent, innovative, guest-focused cuisine.

• Leadership & Development - inspiring, mentoring, and developing high-performing teams.

• Operational Efficiency - strong financial acumen and streamlined kitchen management.

• Guest Experience Focus - ensuring dining experiences exceed expectations.

• Adaptability & Innovation - staying ahead of modern trends and culinary creativity.

Duties & Responsibilities

• Culinary Leadership: Support the Executive Chef in overseeing daily kitchen operations, with the ability to step in and lead fully as required.

• Menu Development & Innovation: Collaborate with the Executive Chef on creative, seasonal menus that reflect the latest culinary trends.

• Quality Control & Presentation: Maintain uncompromising standards across all food outlets and events.

• Team Supervision & Training: Mentor, motivate, and develop chefs and kitchen staff, fostering a culture of excellence and accountability.