Executive Sous Chef

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 kitchen leadership is essential to delivering consistent, high-quality culinary experiences across a busy Food & Beverage operation.

We are recruiting an experienced Executive Sous Chef to support the Executive Chef in leading large, high-volume hotel kitchens. This is a senior culinary leadership role suited to a strong, disciplined professional with proven hotel experience, exceptional organisational skills, and the ability to manage teams and service under pressure.

This role is ideal for a hands‑on culinary leader who combines technical excellence with strong people management and operational control.

• 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

• 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

• 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 standards

• 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

• 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

• Matric or equivalent qualification
• Relevant professional culinary qualification
• Proven experience as an Executive Sous Chef or Senior Sous Chef
• Minimum 5 years' experience in large, busy hotel kitchens
• Experience with in:
  • 4 or 5-star hotels
• Strong kitchen management and leadership skills
• Solid understanding of food cost control, stock management, and kitchen administration
• Ability to perform under pressure in a high‑volume environment
• CV must be fully updated before submission

• 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

• 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.