Executive Sous Chef

SUMMARY:
Position: Executive Sous Chef
Location: Bantry Bay, Cape Town

Because every exceptional dining experience begins with inspired leadership in the kitchen.
At The President Hotel, our kitchens are at the heart of every guest experience. From vibrant breakfast service and elegant à la carte dining to large-scale banqueting, conferencing, room service, and special events, every dish reflects our commitment to quality, creativity, and exceptional hospitality. As we continue our journey toward luxury, we are looking for an experienced Executive Sous Chef to help lead our culinary brigade and deliver consistently outstanding dining experiences.
If you are a hands-on operational chef who thrives in a high-volume luxury hotel environment, enjoys developing talented teams, and is passionate about culinary excellence, this role is for you.

POSITION INFO:
Minimum Requirements

• Formal Culinary qualification from a recognised institution
• Minimum 5 years' experience within luxury hotels or high-end hospitality environments
• Minimum 3 years' experience as a Senior Sous Chef or Executive Sous Chef within a large 4-star or 5-star hotel
• Proven experience managing large kitchen brigades across multiple food outlets
• Strong understanding of hot kitchen, banqueting, buffet, room service, and à la carte operations
• Strong leadership, communication, and people management skills
• Proven experience with food costing, stock control, budgeting, and kitchen financial management
• Sound knowledge of HACCP, food safety, hygiene, and health and safety standards
• Ability to perform under pressure within a demanding, high-volume operational environment
• South African ID or valid work permit
• Professional grooming and presentation
• CV must be fully updated prior to submission

• Supporting the Executive Chef in overseeing all culinary operations across the hotel
• Leading, mentoring, and developing the culinary brigade to deliver exceptional food quality and service
• Managing the daily production, preparation, and service across restaurants, banqueting, conferencing, room service, and events
• Ensuring consistency, quality, presentation, and portion control across all food offerings
• Assisting with menu development, recipe standardisation, and seasonal menu planning
• Managing staffing levels, kitchen scheduling, productivity, and operational efficiency