Hotel Executive Sous Chef

SUMMARY:
Support the Executive Chef in the day-to-day management of large, busy hotel kitchens.

POSITION INFO:

At The President Hotel, operational excellence and guest satisfaction sit at the heart of everything we do. As the hotel continues its journey toward luxury, strong and consistent kitchen leadership is essential to delivering high-quality culinary experiences across a large, high-volume hotel Food & Beverage operation.

We are recruiting an experienced Hotel Executive Sous Chef to support the Executive Chef in leading busy, multi-outlet hotel kitchens. This is a senior culinary leadership role requiring proven experience within a 4 or 5-star branded hotel environment, strong operational control, and the ability to lead teams under pressure.

This role is suited to a hands-on culinary leader who understands structured hotel operations, high-volume service delivery, and disciplined kitchen management. Hotel experience is essential for this role.

Minimum Requirements

• Matric Certificate or equivalent
• Relevant professional culinary qualification
• Minimum 4 years’ proven experience as an Executive Sous Chef or Senior Sous Chef
• Minimum 3 years’ experience working in large, high-volume hotel kitchens
• Experience within 4 or 5-star branded hotels
• Strong kitchen leadership and operational management skills
• Solid understanding of food cost control, stock management, and kitchen administration
• Ability to perform consistently under pressure in a high-volume hotel environment
• CV must be fully updated prior to submission

Key Responsibilities

Kitchen Operations & Service Delivery

• Support the Executive Chef in the day-to-day management of large, busy hotel kitchens
• Ensure consistent food quality, presentation, and portion control across all outlets
• Maintain high culinary standards during peak service periods
• Lead from the kitchen floor with a hands-on and structured management approach

Leadership & Team Management

• Supervise, train, and develop junior chefs and kitchen brigade members
• Assist with staff scheduling, performance management, and discipline where required
• Maintain strong kitchen leadership, structure, and communication at all times
• Foster a professional, accountable, and high-performance kitchen culture

Menu Execution & Quality Control

• Assist with menu implementation, recipe consistency, and standard operating procedures
• Ensure correct food preparation methods and cooking techniques are applied
• Monitor food presentation and plating in line with brand and quality standards

Stock Control, Costing & Administration

• Assist with food cost control, stock ordering, receiving, and stock takes
• Minimise wastage and ensure effective portion and yield management
• Support kitchen administration, reporting, and operational planning

Compliance & Food Safety

• Ensure full compliance with health, safety, hygiene, and food safety regulations
• Enforce HACCP standards and hotel policies at all times
• Maintain clean, safe, and well-organised kitchen environments

Key Skills & Attributes

• Strong operational kitchen leadership
• Excellent organisational and time-management skills
• Calm, disciplined, and decisive under pressure
• Strong people management and communication skills
• High attention to detail and quality standards
• Hands-on, structured, and team-focused leadership style

Why Work With Us

• Be part of a hotel committed to sincere, memorable hospitality
• Work within a large-scale, high-volume Food & Beverage operation
• Opportunity to grow within a luxury-focused hospitality environment
• Competitive salary and employee benefits

Recruitment is aligned with the company’s Employment Equity Plan.
If you do not hear from us within two weeks of the closing date, please consider your application unsuccessful.